Homemade Tigernut Milk (Horchata De Chufa)

Recipe By : Michelle McCowan

5 from 1 vote

Homemade Tigernut Milk is a dairy-free and nut-free alternative that is creamy with a natural sweetness, making it perfect for teas, coffee and lattes!

Pin Recipe

Soaking Time 1

Total Time 1 10

Dietary GF, Nut Free, Oil Free, Soy Free, Sugar Free, Vegan

Season(s) All Seasons

Difficulty Moderate

Yield 1 Quart / 4 Cups

Equipment

High Speed Blender

Ingredients

▢ 4 cups Filtered Water (plus extra for soaking)
▢ 1 cup Tigernuts

Instructions

Place tigernuts in a glass container and cover with water (giving an inch or two above as tigernuts will soak up some of the water).
Cover with a lid and let the tigernuts soak for 24 - 48 hours.
Strain the water and rinse the tigernuts if you're not using the soaking water. If you prefer a more flavourful milk, add the tigernuts along with soaking water into your blender.
Add four cups of filtered water if you strained your tigernuts. Add three cups if you added the soaking water.
Blend on high for a few minutes and get the tigernuts ground as much as you can. You will see little bits floating around, especially if the tigernuts have not been skinned.
Once the tigernuts are blended to a fine pulp, pour through a nut milk bag or a clean cloth and squeeze the milk out. This will give you a smooth, pulp-free milk!
Use up right away or store in the refridgerater in a sealed jar for up to three days.

Notes

You can always play around with the water - tigernut ratio to get the consistency of your liking. Add less water to get it thicker and more to make it thinner.

*Shake well before using as all the nutritious fibre settles to the bottom!

Nutrition

Total Servings : Cups