Tiger nut milk - dairy-free, nut-free, seed-free, vegan

Horchata de chufa is originally from Valencia, Spain however there are different versions from all around the world. The Spanish version uses tiger nuts.

Tiger Nuts are not nuts or seeds but are tiny tubers with a nut-like flavour and texture, so they are a good choice for people who are nut and seed intolerant. They are a good source of prebiotics, food for the good beneficial bacteria in your gut.

Traditionally, it is served chilled so be warned if you try to heat this milk it will become very thick and gloopy.

The waiting time is a little long, but the preparation takes moments to do – and the rewards will be well worth it.

If you are searching for a nut and seed-free alterative to soya milk, this could be it.

Photography: Dawn Langley

 

INGREDIENTS

  • 2 cups tiger nuts
  • 3 cups water
  • 1 vanilla pod, split open or 1 teaspoon vanilla extract
  • 1 cinnamon stick (or 1 teaspoon ground cinnamon)
  • 3 cardamom pods (or 1 teaspoon ground cardamom)

METHOD

1.      Soak the tiger nuts in the water in the fridge for at least 24 and up to 48 hours. If you are using a whole cinnamon stick, add this to the soak water with 3 lightly crushed cardamom pods.

2.      Then transfer all of the ingredients, including the soak water, to the blender and whizz with the vanilla pod, cinnamon stick and cardamom pods. Pass the milk through a nut milk bag.

3.      If you are using ground cinnamon, cardamom or vanilla extract, then add this to the milk, after you have passed it through the bag.

Sweeten to taste if liked, return to the fridge. Serve very chilled or over ice.