The stay-at-home travel vlog continues! I’m exploring my own backyard, traveling the 38th Parallel from home in the San Francisco Bay Area. This week, we’ve moved on from Lisbon and are pretending to be in Torrevieja, Spain.
In an attempt to replicate the Pink Lake of Torrevieja, we drove down to the Salt Ponds of San Francisco and made Horchata de Chufa (aka Orxata de Xufa), a Valencian specialty.
More about the Pink Lake of Torrevieja:
More about the Salt Ponds of San Francisco:
I got my tiger nuts from Tiger Nuts USA:
Horchata de Chufa Recipe:
1 cup of Tiger Nuts
zest of 1 Lemon
1/8 teaspoon cinnamon
2 cups of water
1 tablespoon sugar
Directions:
Soak Tiger Nuts for 24 hours.
Drain nuts and combine ingredients in a blender
Blend well
Drain in a strainer
Add sugar and stir well
Leave in refrigerator for four hours
Enjoy!
AloJapan.com