Tiger nut milk (Horchata de chufa)
Tiger nut milk (lactose free, AIP, low FODMAP, Paleo)
Ah, tiger nut milk. Sweet, creamy, nutritious and tummy friendly. This is so easy to make and very versatile in its uses. It's great to sweeten desserts, in tea, added to sauces or just on it's own over ice with a pinch of cinnamon. You just need a nice biscuit to dunk. You can add additional sweeteners to taste, however it's so naturally sweet it's ready to devour as it is. Tigernuts are naturally gluten and lactose free and perfect for those intolerant to nuts or coconut.
To make your milk you will need a blender and a nut milk bag - I have posted a link below to the one I use.
1 cup of tiger nuts (see link below to my favourite brand)
4 cups of water
Place the tigernuts in an airtight container and cover with water. You want the water level to be a good couple of inches above the tigernuts. Pop this into the fridge and allow the nuts to soak for 24 hours. This softens them so they are easy to blend. After 24 hours, strain the tigernuts in a colander and rinse with water. Transfer them to your blender and add the water. Blitz until the tigernuts are obliterated to a powdery pulp and your blender is full of creamy milky goodness. Pour the contents of your blender into the nut milk bag whilst holding over a large bowl or jug. Squeeze the pulp to get out any remaining milk.
This is ready to use straight away. Alternatively you can store it in an airtight jar in the fridge for up to three days.
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This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.