This Homemade Tiger Nut Milk (aka Horchata De Chufa) is a delicious new dairy-free milk recipe to add to the collection. Creamy, sweet and requiring only two ingredients to make - it's also vegan, GF, dairy-free, lactose-free and nut-free too!
Start by soaking the tiger nuts for six hours or overnight. They will swell in size ever so slightly and will make them easier to blend into creamy, smooth milk.
Add the soaked tiger nuts into a high-speed processor/blender. Blend the nuts down to rough pieces.
Add the water and blend again till creamy and smooth. This usually takes between 2-3 minutes.
I use my NutraMilk processor, which allows me to drain the liquid directly into a bottle while keeping the tiger nut pulp leftovers* in the jug. When using a regular blender/food processor, after blending the nuts with the water, pour the liquid into a bowl through a nut milk bag. Squeeze the nut milk bag to get all the milky liquid out. Then pour into a bottle. You could also use a fine-mesh sieve and press out the leftover tiger nut pulp to drain any liquid.
Store in a glass bottle in the fridge for 3 days**.
Video
Notes
*The leftover tiger nut pulp can easily be made into flour by leaving it to dry (or dehydrating it at a very low temperature in the oven). This can then be used in a variety of bakes and works similarly to almond flour, although is slightly sweeter. The tiger nut flour can then be used for crackers, no-bake bars, pancakes cookies etc. Alternatively, you could leave it wet and blend it into smoothies.**Before using it, give the bottle a good shake to mix up any loose sediment at the bottom of the bottle - Then, you're good to go.