"Horchata"
A gluten free, vegan "milk" made from tiger nuts.
Ingredients
- 250 grams "chufas" (tiger nuts)
- 1 litre water plus more for soaking
- 50-60 grams sugar (I use raw cane sugar))
- 1 piece lemon rind
- 1 small piece cinnamon bark
Instructions
- Soak the "chufas" with enough water so they can expand (about 1 inch over the top of them), for at least 24 hours in the fridge. If leaving for longer, change the water half way through.
- Drain and rinse "chufas" and put them, along with the 1 litre of water, cinnamon bark and lemon rind in a blender and blend until the chufas are ground down and the liquid is white.
- Tip into a nut milk bag over a large bowl and extract as much of the white liquid as possible. Rinse out blender to get rid of any bits of "chufa" that are left. Do this with the lid too.
- Pour the "milk" back into the blender along with the sugar and blitz for about 30 seconds to incorporate.
- Serve straight away with ice or transfer to a bottle or a jug and store in the fridge till very cold. Often the mixture separates a bit, leaving a fine "chufa" residue at the bottom of the bottle. It will need a good shake before serving to reincorporate it.
- Keeps for about 24 hours in the fridge.