Yes, I have had it there too (and I know well, Madrid's summer's can be brutal! It's just originally from Valencia hence mentioning that).

It's a very popular drink in Madrid's cafes during the summer months to combat the sweltering heat. It's served very chilled!

I'm so glad to hear you enjoyed it!

It's not something I have tried - so Mexican horchata powder is not simply rice flour, as if you used flour it would make a much thicker drink. I think typically horchata powder has a relatively high portion of dried milk in there so you get the creaminess but it's less dense. Using tiger nut flour I imagine would be the same thing - it will naturally be fairly thick for the amount you would probably need to get it to have the taste. You could maybe try to balance that out with some ready-made nut milk or dried milk to make a little thinner, but it clearly won't be quite the same. I'm also not sure if you might get a slight grainy texture or not, as I don't know how well it dissolves, but you could maybe use cheesecloth and a very fine strainer to strain any solids.

So glad to hear you have enjoyed this and thank you for the kind words!

Glad you enjoyed! I wonder if maybe when you strained it you got a bit more solids in the mixture and that's what led it to be more gelatinous the next day?

Each serving is around 1 cup so 8 ounces.

So I haven't tried myself, but I believe you can use it a bit like a flour and blended in with flours/grains eg in pancakes or mixed in with oatmeal.

You're welcome - enjoy!

I haven't tried so not really sure, though I don't really see a reason why not.

They are definitely less well known, but I actually found some in a local, larger supermarket and they are available online too. And they are worth trying, especially in this refreshing drink.

So glad to hear, I agree it's perfect for a warm day.