First, you’ll need to make your tiger nut milk. Ideally, you would take your cup of tiger nuts and soak them in enough water to cover them overnight (or up to 24 hours), but I’ve made it a lot where I put them in hot water (freshly boiled) and let them sit 2-3 hours before blending. That’s a quick way to do it if you didn’t remember the night before.
Once your tiger nuts are soaked, rinse the soaking water and add them to a blender with 3 cups of water. Blend on high for several minutes until creamy looking. Spread a thin cotton tea towel or a nut milk bag over a bowl and pour in your mixture to strain out the milk. Keep squeezing until all the liquid has passed through and you have a relatively dry pulp left over.
Side note: You can make tiger nut flour with the leftover pulp by simply spreading it out on a baking sheet and putting it in your oven on the lowest setting for a few hours (or letting it dry on your counter even), stirring it every so often. Once dry, add it to a food processor or blender and blend until it’s a fine powder. Store in an airtight container and now you can use it for baked goods as a flour replacement!
Once your milk is strained, add 1 cup of your milk to a glass and mix in your maple syrup or simple syrup, vanilla extract, and cinnamon. Feel free to add a little more or less of whichever you’d like!
Stir together and pour into a glass with a cinnamon stick as a garnish. I wouldn’t keep this in the fridge too long, so make the horchata the same day you want to drink it. But I find the regular tiger nut milk lasts 4 days or so in the fridge (although you’ll want to make sure to shake it occasionally and before drinking as it tends to settle a bit to the bottom).