8 ounces (250 g) tiger nuts
31/2 cups (825 ml) cold water
1/4 cup (50 g) sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
Ice

Put the tiger nuts in a medium bowl and pour in enough water to cover them. Soak the tiger nuts overnight. In the morning, strain the tiger nuts and discard the water.

Transfer the tiger nuts to a blender and add the 31/2 cups (825 ml) fresh cold water, sugar, cinnamon, and lemon zest. Blend until the mixture is smooth and the tiger nuts have fully incorporated.

Line a strainer with two layers of cheesecloth and place the strainer over a large pitcher. Strain the nut milk through the cheesecloth, wringing out the final drops of liquid through the cheesecloth with your hands. Discard the solids.

Refrigerate the horchata until cold and serve over ice.

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