Pardon? Horchata! It sounds like something you would say when someone sneezes, but Horchata is actually Tiger Nut Milk! I was recently reminded of eating tigernuts as a child when I came across the lovely Ani from the Tiger Nut Company on Twitter (@theTigerNutCo).I haven’t had them since I was very young and it brought back all sorts of sensory memories. I decided to order some raw, organic tiger nuts and we have been making Horchata or Tiger Nut Milk with them.
So what are tiger nuts? Well, for a start they aren’t nuts! They are tiny super tubers packed with nutrients: protein, fibre, fatty acids, calcium, magnesium, Vitamin E and potassium. They are sweet and when soaked and blended with water, they make a lovely sweet, creamy milk.
There is no waste, as you can dry the pulp in a low oven and use it in making burgers, energy balls, sprinkle it on your breakfast or add to smoothies. (See also my recipes for Lemony Tiger Nut Truffles here and Raw Orange, Cacao and Walnut Cookies here). This recipe makes about a litre, the glass jug in the photo was almost full.
There is a recipe for Horchata on the company website http://www.thetigernutcompany.co.uk but here is my version:
1 Cup Raw, Organic Tigernuts soaked overnight in filtered water
3-4 Cups Filtered Water, depending how creamy you like it
1 Pitted Medjool Date
1/4 Tsp Vanilla Extract
Pinch of Himalayan Pink Salt
Drain soaked Tigernuts and add to high speed blender* with filtered water, date, vanilla and salt.
Blend on fast until smooth, about a minute.
Strain into a large jug or bowl through a nut milk bag or piece of muslin
Pour into an airtight bottle and keep in the fridge.
Keeps for about 4 days in my Grip & Go leakproof glass bottle.
It is also nice slightly warmed with a sprinkling of cinnamon and served in a pretty pink cup!
*See here for blender reviews
Copyright: Chris McGowan