Tiger Nut Milk
Tiger nut milk has become one of my favorite non-dairy milks of late. It's naturally sweet with a mellow nutty flavor (despite tiger nuts not being a nut). You might have encountered tiger nut milk under the names of tiger nut horchata (popular in Spain) or chufa milk.
Servings: 6 (1/2-cup) servings
Calories: 60kcal
Instructions
- Blend the ingredients. Add the soaked tiger nuts and water to a high-speed blender and blend on high until all the tiger nuts have broken down and the mixture is frothy.
- Strain the tiger nuts. Tiger nuts don't break down completely, and the little pieces need to be strained. So, set a nut milk bag over a large bowl (I prefer a large measuring cup with a spout to prevent spilling when transferring the milk later on) and pour the milk in. Bring the top of the bag together and use your hands to squeeze out as much liquid as possible. All you should have left is nearly a dried ball of tiger nut pulp.
- Store. Leftover tiger nut milk keeps well in an airtight container in the refrigerator for up to 5 days. For longer-term storage, freeze in an airtight container for up to 3 months.
Notes
*Add the tiger nuts to a medium bowl, cover them with water, and let them soak for at least 4 hours to soften up and blend easily.
*I used tiger nuts by Yupik (available only in Canada). Another great brand is Gemini, which is the only USDA-Organic Certified TigerNut company in the USA.
**Prep time does not include soaking the tiger nuts, about 4 hours.
***Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 6 | Calories: 60kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Fiber: 1.6g | Sugar: 0.9g