Move over almond milk! Tigernut milk (Spanish horchata or horchata de chufa) is a delicious “creamy” white and naturally sweet milk that’s easy to make at home. You don’t need to use whole tigernuts as tigernut milk can be made from just two ingredients : Tigernut Flour and water.
1 & 1/2 cups Tigernut Flour
1 litre fresh filtered water
Flour and water can be adjusted at the same ratio for less or more milk volume.
Pinch of cinnamon to spice things up, vanilla or Cacao Powder (if you want to make chocolate milk – no sweetener necessary!)
Pulse flour in food processor to remove any lumps. Add water and blend for up to one minute.
Allow to rest for 15-20 minutes to allow flour to absorb into the water
Blend again for one minute.
Strain through fine mesh nut milk bag or lined sieve into a sterilised glass container. (as our flour is milled very fine you will need to use something with very small holes)
Refrigerate and use within 3 days. (or freeze in batches)
Remaining pulp can be frozen into ice cube trays or spread onto a tray in a low oven (or dehydrator) for a few hours until dry but not brown or toasted. Then place in a food processor to remove lumps. The dehydrated pulp can be used in pancakes, cake and muffin batters and smoothies.
DAIRY FREE 🐯PALEO🐯RAW🐯GRAIN FREE🐯NUT FREE🐯LACTOSE FREE🐯FRUCTOSE FREE 🐯GLUTEN FREE
Tigernuts are high in vitamins and minerals including calcium, vitamins C and E, iron, magnesium, phosphorous and amino acids such as arginine and glutamic acid as well as monosaturated fats and some protein