{"id":24822,"date":"2021-08-05T12:21:10","date_gmt":"2021-08-05T10:21:10","guid":{"rendered":"https:\/\/bake-street.com\/?p=24822"},"modified":"2026-04-08T12:25:52","modified_gmt":"2026-04-08T10:25:52","slug":"homemade-horchata-and-fartons","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/homemade-horchata-and-fartons\/","title":{"rendered":"How to make homemade horchata and fartons"},"content":{"rendered":"

One of the most emblematic summer drinks, at least in Spain, is the very cold horchata (tigernut milk)<\/strong>. It is true that a good granita, especially made with lemon or lime, is amazing, but I prefer a very cold horchata. Today I bring you how to make homemade horchata and fartons<\/strong>.<\/p>\n

It is true that we can drink horchata alone, but my head does not conceive one thing without the other. The taste of horchata, with all its nuances, accompanied by tender, silky fartons, with a thin layer of glaze that crackles with every bite… It is priceless. So for that reason that, while the wonderful summer lasts, we are going to prepare it at home.<\/p>\n

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What are tigernuts?<\/h2>\n

The tigernut is a millenary tuber, revered by our ancestors due to its great contribution of nutrients.<\/p>\n

According to a research carried out by the University of Oxford, the tigernut was a basic food in the diet of ancient civilizations<\/strong>. There are ancient documents that prove the use of the tigernut as a food for healing purposes. In fact, tigernut milk was better known as a medicinal drink at room temperature than as a refreshing beverage.<\/p>\n

Persian, Arab and Chinese authors highlight the great digestive and antioxidant benefits of tigernuts and tigernut milk.<\/p>\n

The first reference to the history of the tigernut dates back to the 15th century BC, when samples of this tuber were found in an Egyptian sarcophagus. This fact allows us to know that the Egyptians considered the tigernut as a real treasure and of great importance for their welfare.<\/p>\n

Historians agree that the paradise for the Egyptians, Aaru, the countryside where Osiris reigned, was a valley of sedges, which coincides with the type of plant that is the tigernut.<\/strong><\/em><\/p><\/blockquote>\n

The first written definition of the tigernut in history is found in volume 2 of the Nine Books of History<\/strong><\/em> written by the Greek historian and geographer Herodotus of Halicarnassus<\/strong> <\/em>in the 5th century BC, in addition to listing the benefits of the tigernut and its uses, he said that the dough made from the tuber was used to make paper, clothes and shoes.<\/p>\n

The tigernut in the Valencian Community.<\/h2>\n

There are two versions that talk about the history of the tigernut in Valencia.<\/p>\n

On the one hand, it is considered that the tigernut came to Spain by the hand of the Arab civilization in the VIII century. Its uses were destined to consumption as raw material for the elaboration of a refreshing drink obtained from its maceration, and that later came to our times with the name of horchata<\/strong><\/em> (tigernut milk).<\/p>\n

On the other hand, it is considered that the tigernut from Valencia is autochthonous, since the African and Spanish tigernuts are different in appearance and size.<\/p>\n

In the 13th century, in the lands of the Mediterranean, a popular legend appears that attributes King Jaume I of Aragon the Conqueror to be the creator of the word “horchata<\/strong><\/em>“, which comes from the Valencian “orxata<\/strong><\/em>“.<\/p>\n

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The story goes that in the year 1238 a young waitress gave the King a taste of tiger nut milk. The King, interested in the drink, asked the girl what she had offered him, to which she replied “it is tigernut milk<\/strong>“. Jaume I answered “Aix\u00f2 no \u00e9s llet, aix\u00f2 \u00e9s or, xata!<\/strong><\/em>” (This is not milk, this is gold (oro<\/em>), chata<\/strong>). This legend cannot be confirmed since there is no document that assures that the tigernut milk was drunk cold as a refreshing drink and not as a medicinal drink at room temperature, besides there were no refrigeration systems at that time.<\/p>\n

What would horchata be without a farton…<\/h2>\n

Although we may think that the farton has an ancient origin, this elaboration is quite recent. The Valencian farton was created in the 1960s. This piece of pastry, with a tender, soft and very spongy texture, was created by the Polo family<\/strong> with the purpose of serving it together with horchata.<\/p>\n

Its elongated shape makes it perfect for dipping it in any type of glass, in addition to its absorption capacity to fully impregnate. It is undoubtedly the ideal match for this drink, which is so popular during the summer season.<\/p>\n