Tigernut Milk Horchata de Chufa

By erinstargirl

Tigernut milk is easy to make and tastes delicious! Best of all, it is safe for those following the autoimmune protocol!

Ingredients

• 1 cup organic tigernuts, soaked 24 hours in enough filtered water to cover two inches
• 4 cups filtered water

Details

Servings 4

Preparation

Step 1

Drain the soaked tigernuts in a colander. Rinse well and set aside.
Bring 4 cups of filtered water to a boil.
Place tigernuts and about a cup of the water in a blender. Pulse to break up the tigernuts, careful of any hot water sloshing up the lid. Once the nuts have broken down to a bit of a watery/chunky mixture, scrape it out into a heat safe bowl. Add the rest of the water, stir, and let it sit for 2 hours.
Line a fine mesh strainer with a layer of cheese cloth and place them in a large heat safe bowl.
Pour tigernut water mixture into the strainer, carefully gather the ground tigernut meal with the cheesecloth and squeeze the liquid out. Reserve this meal for other recipes.
Remove the strainer and let the tigernut milk cool to room temperature before storing in the fridge. Will keep four or so days.
You may notice the milk separate some, the starches will settle at the bottom, the fat will rise to the top. Just give it a good stir before using!