Valencia introduced me to a new drink – horchata. (Well, horchata in Castilian, Orxata in Catalan and something like ore-chatter to those of us grappling with either language.)
This creamy concoction reminded me of childhood roast chestnuts from London street stalls, even though horchata is served at ice-bucket temperatures to counteract the Valencian heat.
Blended from tigernuts, water and sugar, horchata refreshes in both its liquid and frozen forms. Some stalls even let you try tigernuts whole – shrivelled nuggets of chewy, smoky-nut taste.
Does anyone know whether you can find this outside Spain?