Horchata is a traditional beverage made using Tigernuts. This recipe is nut and dairy free, maintains its resistant starch content and is even low in sugars. Awesome!
- Tigernuts – unpeeled are best as they retain more flavour in their skin. Soaked these for 12 -24 hours at room temperature until they swell up.
- Filtered water
- Himalayan sea salt
The quantity of the ingredients depends on how much milk you would like to make. We use a ratio of 100g soaked nuts to 350ml of water. This makes quite a rich milk, but we are cool with that.
Soak nuts until they swell.
Drain the tigernuts and add soaked nuts and filtered water to a blender at a ratio of 1 : 3.5
Blend those little nuts until there is not tomorrow (or at least they form a nice pulp).
You can add some flavouring here is you would like and a pinch of salt.
Drain through a nut bag. You can repeat this process again to get more mylk out of the pulp and make the mylk go further. Place it back in the blender with about 350ml of water. Strain.
Add ice and a touch more salt if required.
Tigernut Mylk is also wonderful in coffee (whoo) and smoothies. Or onCereal, on oats, in cooking, chia puddings…. OK we’ll stop now. Try for yourself and let us know your favourite flavours/uses.
Thanks to our friends at Terra Firms Foods for this recipe.