Horchata

1 lb of Chufas
1 qt Water
Raw Honey to taste
Pinch of Cinnamon
Grated rind from 1/2 lemon

Clean the chufas and soak them in the 1 quart of water for 10 hours to soften. Mash them in the water with a blender or by hand three times to release all the juice. Filter the mixture through a fine collander and throw away the residue. Add the sugar, cinnamon and lemon rind to the liquid. Let the liquid rest overnight in the refrigerator.

I know the recipe is a little vague, but it gives you an idea how it's made. Personally, I soak the lemon rind with the chufas so that it will be filtered along with residue, that produces a cleaner milky texture.

From: calles@earthlink, rec.food.cooking, alt.creative-cook, May 11, 1996.