Valencian tiger nut milk (Horchata de chufa)

1. Rinse the tiger nuts (chufa) several times, then soak in plenty of cold water in the fridge for 12-24 hours until swollen, changing the water once or twice.

2. Rinse and blend with half the fresh cold water in a blender for 2-3 minutes until very fine.

3. Add the remaining water, the cinnamon stick and a strip of lemon peel, and chill for 1-2 hours to infuse.

4. Strain through a fine cloth or nut milk bag, squeezing the pulp thoroughly.

5. Stir in the sugar until dissolved and chill until ice cold.

6. Serve very cold (even half-frozen, as a slush), with fartons – long, glazed sweet buns – or on its own.

Tip: It's naturally dairy-, gluten- and lactose-free – keep it in the fridge for no more than 2 days, as it sours quickly.