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Tigernut Milk
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.
Tigernut Milk
Power Super Foods
drinks
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.
Ingredients
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.
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Pinch of cinnamon to spice things up, vanilla or Cacao Powder (if you want to make chocolate milk – no sweetener necessary!)
Directions
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.