How To Make Tigernut Milk Ie Horchata Or Chufa Milk A Delicious Dairy Free Alternative Recipes

HOW TO MAKE TIGERNUT MILK (I.E. HORCHATA OR CHUFA MILK, A DELICIOUS DAIRY-FREE ALTERNATIVE)

Steps:

• Place your tigernuts in a bowl or a Mason jar. I like to use a Mason jar so it has a lid.
• Add your sea salt.
• Pour your water over the tigernuts, cover, and let soak for 24-48 hours (place the jar in the fridge so they don't start to ferment). The longer they soak, the softer they will be and better they will puree into milk.
• Once soaked, pour the tigernuts and liquid through a colander and rinse well.
• Place the tigernuts in your blender and add 2 cups of filtered water. You don't want to use a ton of water here in order to preserve the flavor of the tigernuts. You can always add more water later, so start with less than you think you need.
• If you are adding any flavorings, you can add those now.
• Puree on high until smooth and creamy (2-4 minutes, depending on the blender).
• Pour through a fine-mesh strainer, nut bag, cheesecloth, etc. to separate the milk from the pureed tigernuts.
• Place the tigernut puree back in the blender and add another 1-2 cups of water. Puree again for a couple minutes.
• Strain off the milk. You can combine with the first batch, or keep separate. The subsequent batches won't be as rich and creamy as the very first batch.
• You can re-process the tigernuts 2-3 times.
• Once you're done, pour the milk into a glass jar and store in the fridge for up to 3 days (it's rare that it will stay good past 3 days in my experience). If you know you won't use it all before that, you can freeze it.
• You can use the tigernut pulp in your smoothies, or just eat it off the spoon. Or, you can use it in these delicious Banana Tigernut Muffins.