My favourite thing to do with tigernuts is to make milk, a kind of horchata-esque beverage spiked with lemon and cinnamon! It’s so sweet with no additional sweetener and is cool, creamy and delicious! Not to mention how nutritious it is, packed with magnesium, iron, and potassium! This liquid gold is perfect in smoothies, coffee, tea, and baked goods — and even just poured over ice!
I hope you love this milk and ode to horchata as much as I do, and reap the numerous benefits that these wholesome little nuggets provide!
- 1 cup / 150g tigernuts (chufa)
- 4 cups / 1L filtered water
- couple pinches fine sea salt, to taste
- ground cinnamon
- finely grated lemon zest
- sweetener of choice
- Soak the tigernuts for 12-24 hours (it helps to use recently boiled water rather than cold).
- Drain and rinse the tigernuts and place in a blender with the fresh water. Blend on high until as smooth as possible.
- Strain through a nut milk bag, taste, and add any other ingredients you'd like.
- Store tigernut milk in an airtight glass jar in the fridge for up to three days (the fresher, the better!). Make sure to freeze any extra.