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Homemade Tigernut Milk (aka Chufa Milk or Horchata)

Homemade Tigernut Milk (aka Chufa Milk or Horchata)

Rich, creamy, and absolutely delicious, Homemade Tigernut Milk is an excellent dairy free alternative that also happens to be nut-free! Perfect in oatmeal, smoothies, or just to drink straight!

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Who saw my instagram stories last weekend? If you did, you know I am waaay too excited about this recipe for Tigernut Milk. You’re probably thinking, WHAT kinda milk? Sure, you’ve heard of almond milk, cashew milk, and the currently-all-the-rage oat milk, but today we’re making something entirely different…milk made from TIGERNUTS!

What’s a Tigernut?

To be honest, I hadn’t even HEARD of tigernuts until I saw someone post a recipe using tigernut flour on instagram a couple months ago. It’s definitely one of those products you don’t really know exists until either (a) you need to follow a special diet or (b) you’re part of the health & wellness community and you see someone post about this strangely-named nut.

And to immediately get another mix-up outta the way, a tigernut is not actually a nut, nor does it have anything to do with the animal kingdom. Tigernuts are tubers (root vegetables), like potatoes or sweet potatoes. The tigernut gets its name from the stripes on the nut’s exterior.

Tigernuts are very high in fiber as well as several vitamins and minerals, but their main claim-to-fame is that they’re composed of almost all resistant starch! Resistant starch is simply a starch that is resisted by the digestive system, and thus moves into our gut to feed our good bacteria. In short, it’s a prebiotic that feeds our probiotics! And you know how important it is to keep the probiotics in our gut healthy and happy :)

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Making Tigernut Milk

Recently I’ve been obsessed with making my own nut milks, not only because it’s easy and fun and you can really personalize it, but also because it SAVES SO MUCH MONEY! Of course, you need to invest in the right equipment to make rich and creamy dairy-free milk, but it’s so worth it. And if you’re like me and you go through liters of nut milk like it’s water, it really does pay off.

So for the past few weeks I’ve been experimenting with homemade almond milk, cashew milk, hemp milk, oat milk…basically any ingredient that could potentially become milk, I’ve tried it! So you can imagine my excitement when I came across tigernuts! I currently have a whole stock of products from plain tigernuts to tigernut flour, even to tigernut oil! I’m so excited to start weaving them all into upcoming recipes, but first let’s get to this Tigernut MILK!

I won’t ramble on too much before sending you guys off into the kitchen with the recipe, but I do have some VERY IMPORTANT TIPS for making sure your tigernut milk comes out (and stays) as delicious as possible!

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Tips for making Tigernut Milk

  1. Soak your tigernuts — this is really important as it helps soften them, thus making it easier to blend and resulting in creamier milk. Simply add tigernuts to a small jar on container, cover with plenty of water, and let sit in the fridge for at least 8 hours or overnight. In the morning, all you need to do is rinse the soaked ‘nuts’ thoroughly and you’re good to go!

  2. Use a powerful blender — KEY to blending anything, really. Also a necessity for anyone who’s planning on doing lots of DIY in the kitchen :) I have tested several blender brands (Vitamix, Ninja) but my current blender and also favorite is Froothie’s Optimum Blender. It’s super powerful and does exactly what you need it to do, without paying ridiculous amounts of money! I actually got rid of my Vitamix after trying the Optimum Blende, because not only is is stronger, it’s also less loud!

  3. Use a Nut Milk Bag — WOW, this makes a huge difference. I wasn’t straining my nut milks until I received a sweetest package from Wendy over at Bionootje, and I am hooked for life. Straining the milk ensures a super smooth milk that doesn’t separate or have any ‘nut residue’ in the finished product. I highly recommend Bionootje’s nut milk bag because it’s made of 100% organic cotton and has rounded corners so that you don’t get any pulp ‘stuck’ in the bag!

The rest of the process is pretty straightforward, but may you have questions or tips for me, feel free to drop ‘em below in the comments! Happy Tigernut Milk making!

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Homemade Tigernut Milk (paleo, dairy-free, nut free)

Yield 4 cups // 1 liter
Prep Time 15 min
Soak Time overnight
Total Time 15 min + overnight

Rich, creamy, and absolutely delicious, Homemade Tigernut Milk is an excellent dairy free alternative that also happens to be nut-free! Perfect in oatmeal, smoothies, or just to drink straight!

INGREDIENTS

  • 1/2 cup tigernuts (70g) // soaked overnight in cool water

  • 4 cups filtered water (960ml)

INSTRUCTIONS

  1. Add soaked tigernuts and water to a high-speed blender and blend until creamy and smooth.

  2. Place your nut milk bag over a large jug or bowl and strain blended milk. Using your hands, squeeze the nut milk bag until all the liquid is extracted. Discard pulp, or store in the fridge (up to 3 days) or freezer (up to 6 months) for baking!

  3. Transfer tigernut milk to a large jug or jar and store in refrigerator for up to 5 days. Shake well before using, as the milk can separate over time.


DID YOU MAKE THIS RECIPE?

Please tag me @simplybalancedliv and #simplybalancedliv on instagram so I can see your beautiful creations!

xx

Liv

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