How to make Horchata de Chufa

Ingredients： (makes approx. 750ml) 2 cups tiger nuts 4 cups filtered water (plus extra for blending) ¼ tsp sea salt 2 tsp vanilla extract, honey or maple syrup for sweetness cinnamon or nutmeg for spice (optional)

   

Method

1. Place the tiger nuts in a bowl or a jar with a lid and add the sea salt.
2. Pour the water over the tiger nuts, cover, and let them soak in the fridge for 24-48 hours. The longer they soak, the softer they will be and the easier they will be to wiz into silkily, smooth milk.
3. Once soaked, pour the tiger nuts and liquid through a sieve and rinse well.
4. Place the tiger nuts in a blender and add two cups of filtered water, a little at a time. Too much water can dilute the flavour of the tiger nuts.
5. If you are adding any flavourings, now’s the time.
6. Blend on high until smooth and creamy. This usually takes around three minutes.
7. Pour through a fine sieve, nut bag, cheese cloth, etc. to separate the milk from the tiger nut pulp.
8. Place the tiger nut pulp back in the blender and add another 1-2 cups of water. Blend again for a couple minutes and the strain again. This can be repeated up to three times. You can combine the milk with the first batch, or keep your batches separate. The second and third batch won’t be as creamy as the first.
9. Once you’ve finished, pour the milk into a glass jar and store in the fridge for 3-4 days.