Recipe: Creamy Horchata (Tiger Nut Milk)
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Tiger nuts are the hottest new superfood to hit TheFoodMarket.com, and if you haven't yet tried these delicious, chewy little treats, what are you waiting for? They're high in fibre and packed with vitamins and nutrients. They might have a nutty taste but they're actually tubers – little bulbs that grow underground on the roots of the chufa plant, so technically they're a vegetable!
The Tiger Nut Company's organic tiger nuts are grown in Africa and Spain, and they have very kindly shared this traditional Spanish recipe for Horchata de chufa with us. Tiger nut milk brings all the nutrients of those fantastic little tubers into a delicious, creamy drink - similar to rice or almond milk. Just another in a long list of reasons to love tiger nuts! Let's get started...
- 200g Organic Tiger Nuts
- 800ml Filtered Water
- Pinch of Cinnamon
- Splash of maple syrup, agave nectar or any sweetener of your choice (this is optional as tiger nuts are naturally sweet)
- Rating: Easy
- Serves: 2
1 Soak the tiger nuts in water for at least 4-6 hours or preferably overnight. Drain and rinse in clean water.
2 Place in blender with 800mls of filtered water and blend.
3 Using a nut milk bag or a piece of muslin or similar, strain the mixture over a large bowl and squeeze until all the liquid has drained. Then add a large pinch of cinnamon and a splash of agave (around 1 tsp) and mix. Thats it!
Tip: You may notice a lot of sediment that settles at the bottom – do not discard as this contains all the flavour and nutrients! We like to put it into old fashioned milk bottles which makes it easier to shake and disperse all of that healthy sediment. You will probably have an amount of pulp left over from this process which can be used in a variety of ways. We like to simply cook or dry the pulp on a low heat in the oven until lightly toasted, and then use as an alternative topping to desiccated coconut.