Found it at Foodtv.com. Here's the recipe, with link below, for anyone ambitious enough to try making it from scratch.

1 cup long grain white rice
2 cups skinless almonds
1-inch piece cinnamon bark
8 cups water
1/2 cup sugar
1/4 teaspoon vanilla extract
Ice cubes
Wash and drain the rice. Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark. Add 3 1/2 cups water and let sit overnight, covered. Blend rice mixture until smooth using a blender. Add 2 1/2 cups of water and continue blending. Add sugar and vanilla extract. Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency. Enjoy over ice.

Yield: 6 servings
Prep Time: 24 hours 15 minutes

http://www.foodtv.com/foodtv/recipe/0,6255,15855,00.html

Ave Maria, jmcarr, all that work! I will buy mine from la Tienda! Muchas Gracias for the recipe.

Be advised that the given recipe is not for spanish horchata. Although I enjoy the Mexican recipe, the Spanish drink is much better.

The key ingredient is chufa which is an oval shape tuber. My bilingual dictionary calls it a "tiger nut", perhaps it has an additonal name, as I have never seen this tuber available in local markets.

I found this recipe Horchata . If you know anything about where to find tiger nuts in the US, let me know where . I would die for a large glass of this authenic treasure from Valencia.

Shawn -- LA is a very ethnically mixed city... have you tried checking out any Meditteranean gourmet food stores or Middle Eastern food stores for the tiger nuts a.k.a. chufa? Let me know if you have any luck!

Shawn,

Thank you so much for the informative article and picture of a chufa. I agree the Horchata espanola is different from the Latin American Horchata. I believe this was discussed in another thread, and MM asked if they tasted the same. I am sorry I never got back to the thread because I tested both the Latin American Horchata and the Spanish chufa Horchata and there was a slight difference in taste. The Spanish had a tangier taste. Of course this may be because of my taste buds, everyone has different degrees of taste. Overall I prefer the Spanish Horchata, but I am grateful for any Horchata that I find at my supermarket!

Booklady,

That is indeed a great deal of work -- more than I am willing to put into horchata, which I like but do not love. I prefer La Casera on a hot day if I'm really thirsty. I'm so happy to have tienda.com.

jmc