Tasty Tigernut Horchata (Mylk)

 

Horchata. Have you heard of it? Other than Vampire Weekend’s reference to drinking horchata in December, we certainly hadn’t! Well until Tigernuts filled a void in our lives (and hole in our stomachs!) that is.
 

Horchata is effectively mylk made from Tigernuts. It has been enjoyed in Spain for centuries where they add sugar, spices like cinnamon and sugar and enjoy over ice as a refreshing beverage. The Chinese have long used Tigernuts and their Mylk in traditional medicines as a liver tonic, heart stimulant, to heal stomach pain, to promote normal menstruation and to heal mouth and gum ulcers. Tigernut Mylk is also used in Ayurvedic medicines and is known in northern african countries as a powerful aphrodisiac (winner).
 

Also it’s nut and dairy free and still maintains its resistant starch content, but is low in sugars. Awesome.
 

So how to make this delicious milk alternative?
 

It’s really very simple and the procedure is effectively the same as you would use to make almond mylk.
 

We prefer not to sweeten our mylk as the Tigernuts have a lovely natural sweetness (that isn’t too overpowering). However if you would like to add a little stevia or sweeten with dates that’s a pretty delicious alternative also.
 

Ok, enough chat. Here t’is.
 

Ingredients:

 

Tigernuts – unpeeled are best as they retain more flavour in their skin. Soaked these for 12 -24 hours at room temperature until they swell up.
 

Filtered water
 

Himalayan sea salt
 

The quantity of the ingredients depends on how much milk you would like to make. We use a ratio of 100g soaked nuts to 350ml of water. This makes quite a rich milk, but we are cool with that.
 

Soak nuts until they swell.
 

Drain the tigernuts and add soaked nuts and filtered water to a blender at a ratio of 1 : 3.5
 

Blend those little nuts until there is not tomorrow (or at least they form a nice pulp).
 

You can add some flavouring here is you would like and a pinch of salt.
 

Drain through a nut bag. You can repeat this process again to get more mylk out of the pulp and make the mylk go further. Place it back in the blender with about 350ml of water. Strain.
 

Add ice and a touch more salt if required.
 

Tigernut Mylk is also wonderful in coffee (whoo) and smoothies. Or on Cereal, on oats, in cooking, chia puddings…. OK we’ll stop now. Try for yourself and let us know your favourite flavours/uses.
 

Love
 

The Terra Firma Team

 

 

 

 

7 Comments

  • Cheryl Patterson

    Reply

    Hello, Love this recipe but unfortunately I cannot get it to print. I can only get 1/2 the page to print. Would you please send this recipe to me.

    March 8, 2017 at 3:39 pm
  • Hi, just received my Tigernuts to make this milk and I was wondering once I have made it how long does it keep for?

    March 9, 2017 at 4:00 pm
  • Anna

    Reply

    Hi there! Just wondering if you have to use fresh water to blend with the soaked tiger nuts? Seems a waste to throw away the soaking water – wouldn’t it be full of tigery-nut goodness?!

    June 8, 2017 at 5:14 pm

Post a Comment