Tiger nuts -also known as earth almonds- aren’t really nuts. They are tubers growing under the soil’s surface. Tiger nuts are loaded with vitamins and minerals, especially with vitamin C and E. Besides this, they are rich in magnesium, potassium, calcium and phosphorus.
Tiger nut milk is already creamy and sweet without any supplements. I usually add vanilla, sometimes cardamom or cinnamon, when I want to give it a special flavour. For more sweetness you may add a spoonful of honey or maple syrup.
The original Spanish horchata de chufa is sweetened with sugar and contains a pinch of salt.
tiger nut milk (horchata de chufa)
200g tiger nuts, soaked in water overnight (at least 8 hours)
1l cold water
vanilla, cinnamon or cardamom to your liking
Drain the tiger nuts from the soaking water and rinse thoroughly. Put the tiger nuts into a high speed blender with 1l of water and add your sweetener and condiments of choice. After blending pour the milk through a nut milk bag and squeeze it into a jug or bowl.
Pour the milk into a bottle. You can keep it in the fridge up to 4-5 days.