Homemade Tigernut Milk is a delicious, dairy and nut-free milk alternative that's easy to make at home!
But, let's get one thing cleared up straight away because if your mind is anything like mine, I know exactly what you're thinking…
The tigernuts we're talking about here do not come from any part of a tiger's anatomy!
Alright, now that we've got that cleared up… let's talk nutrition!
One thing I love about tigernut milk is that despite its name, it is nut-free!
Tigernuts (also known as chufas) are not actually nuts. In fact, they're tubers that grow beneath the dirt just like potatoes and are classified under the sedge family, making them an excellent alternative for those with nut allergies.
These mini tubers are round and have little craters all over; their skin is an earthy orange-brown, while underneath they are creamy-white. Once dried, they become quite hard, so they're best enjoyed after re-soaking, anywhere from 12 - 48 hours.
The medicinal benefits of tigernuts date back thousands of years. There have even been findings that the ancient Egyptians consumed them! With so many beneficial nutrients, it comes as no surprise that tigernuts are what as known as a superfood. They pack a serious nutritional punch! They're rich in vitamins A, B, C and E, as well as the minerals calcium, iron, magnesium, phosphorus. They even contain glutamic acid (an amino acid and neurotransmitter crucial for healthy brain development and function). Tigernuts are also a good source of beneficial fats, including the monounsaturated fat, oleic acid, which has anti-inflammatory effects and supports HDL (the good cholesterol). Plus, tigernuts contain three different digestive enzymes. They are very high in fibre, primarily resistant starch, making them an exceptionally beneficial prebiotic and a great aid in digestion and gut health.
Tigernut Milk (commonly known in Spanish as Horchata de Chufa) is easy to make and is so incredibly delicious. The hardest part is waiting for them to soak. As mentioned above, they are quite hard and best soaked for at least 12 hours but preferably 24 - 48 (it just gives the milk that perfectly smooth, creamy richness). If you've been let down by other plant-milks, give this one a try! Tigernuts truly do make a smooth, creamy and slightly sweet plant-milk, perfect for teas, coffee, and even drinking on its own!
THIS RECIPE IS...
Homemade Tigernut Milk
- High Speed Blender
- 3 - 4 cups Filtered Water (plus extra for soaking)
- 1 cup Tigernuts
- Place tigernuts in a glass container and cover with water (giving an inch or two above as tigernuts will soak up some of the water).
- Cover with a lid and let the tigernuts soak for 24 - 48 hours.
- Strain the water and rinse the tigernuts.
- Place 3 or 4 cups (depending on how creamy you like your milk) of fresh filtered water into a high speed blender. Add the tigernuts and blend on high until smooth (about 2 - 4 minutes).
- Strain through a nut milk bag/cloth and store in an airtight jar.