Tiger nuts (earth almonds or chufa) are not actually nuts but the dried tubers from a plant found in Africa and Spain. They are said to have been eaten by our ancestors as they are dense in nutrition and fibre. These are a perfect snack for the Paleo diet.
They can be eaten as they are (or soaked if needed to soften them), or they can be made into a plant milk called horchata, which is popular in Spain. And of course, nut-free for those of you who have nut allergies and are looking for a dairy free milk alternative.
They contain soluble fibres which will be retained in the tiger nut milk even after mixing with water and straining.
Tiger Nut Milk Recipe
Want to make your own nut-free and dairy-free Horchata de Chufa (tiger nut milk)? Look no further! Georgie from Greens of The Stone Age has created this recipe just for us (including a few flavouring suggestions too).
250g/2 cups tiger nuts (soaked for 12-24 hours)
1 cup freshly boiled water plus 1 cup filtered water
1/2 tsp sea salt or fine Himalayan pink salt
Another 2 cups filtered water
Maple syrup or raw honey to sweeten
- 1 tsp ground cinnamon and 1 tsp vanilla extract (traditional Spanish flavouring)
- Seeds from 15 cardamom pods (ground), 1 tsp ground cinnamon, 1 tsp vanilla extract, 1 tsp rose water
Pour the tiger nuts, 1 cup of freshly boiled water, 1 cup filtered water, and sea salt into a large mixing bowl and give a quick stir. Leave to soak in the water for 12-24 hours, or until softened.
Once softened transfer your tiger nuts and soaking water into a high-powered blender and add 1 cup of filtered water (necessary to allow even blending). If your blender has a preset nut milk function use this, alternatively blend on a low speed working up to a high speed until the tiger nuts form a smooth paste.
Next spoon your paste into a nut milk bag, pressing it through whilst squeezing the bag over a large bowl to collect the milk. Squeeze out as much liquid as you physically can until you only have pulp left in the bag. Don't throw away the pulp! This can be used to make tiger nut flour, cookies, brownies, and other delicious treats.
Add another 1 cup of filtered water, sweetener of your choice (if you feel this is necessary), and any other flavourings of your choice, stir thoroughly, and transfer to an airtight container. Store for up to 2 days in the refrigerator. Horchata de chufa is best served chilled or over a glass of ice.
- Please note that total prep time includes a 12 hour soaking period.
- All cup measurements used are UK cup measurements and so 1 cup = 250ml.
- Alternatively grind up the tiger nuts and mix with water to make a pulp before straining (use your descretion for the amount of water you add, depending on how thin you want it)