Homemade Tigernut Milk (Horchata De Chufa)

Recipe By : Michelle McCowan

5 from 1 vote

Homemade Tigernut milk (also known as Horchata De Chufa) is a smooth, creamy and naturally sweet non-dairy milk alternative that's great for gut health. Plus, despite the name, tigernuts are actually nut-free!

Pin Recipe

Soaking Time 1

Total Time 1 10

Dietary DF, GF, Nut Free, Soy Free

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

Dried tigernuts are quite hard, so they do need to be soaked. I find it best to soak them for at least 12 hours. But if I have the time, I prefer to soak them for 24 - 48 hours as it creates a creamier, sweeter, more delicious milk.
To soak your tigernuts, place them in a sealable glass container and cover them with water, making sure they are fully submerged. Seal the container and refrigerate for 12 to 48 hours.
If you have only soaked your tigernuts for 12 hours, you can skip the straining and rinsing. Using the soaking water adds more creaminess and flavour. However, if you've left them for 24 - 48, I recommend straining and rinsing them since using the soaking water can cause the milk to spoil more quickly.
Add the tigernuts and fresh water to your blender jug and blend until the tigernuts have broken down into a fine pulp. Depending on your blender, this can take 1 - 3 minutes.
Next, drape a nut milk bag over a large measuring jug or medium-sized bowl. I like using a 4-cup measuring jug with a spout for easy pouring. It can be difficult to pour the milk into a jar or container from a bowl.
Pour the tigernut milk into the nut milk bag. Tightly hold the top closed with one hand (most bags also have a drawstring to close the opening) and squeeze the liquid through. Once most of the liquid is strained from the pulp, I like to shake it up and then give it a few more squeezes to get every last drop.
Make sure not to lift it too high as you're squeezing, as it tends to go in all directions. Trust me, I've made plenty of messes!
Once you have squeezed out all the liquid from the pulp, your Tigernut Milk is ready to use! If you won't be using it all right away, pour it into an airtight jar and keep it in the fridge for up to 3 days.

Notes

If you want a thinner milk, add more water. If you want it thicker and creamier, add less water or more tigernuts.

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

Nutrition

Total Servings : Cups