Tigernut Milk

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I heard about tigernuts what feels like forever ago and finally decided to get some to experiment with them. And while I’ve already shared my recipe for Tigernut Raisin Cookies, the very first thing on my agenda was milk! During the week I guest posted on the @autoimmunepaleo Instagram account, I shared this milk. There were LOTS of questions about tigernuts. Understandably so.

Tiger… what?

If you’re not sure what the heck a tigernut is, check out my post: The Low Down on Tigernuts.

Tigernut Milk | Enjoying this Journey...

Since then I’ve made a batch of Tigernut Milk fairly often. Tigernuts have a subtle sweetness on their own, so I don’t add anything to mine. If you’d prefer a more traditional “horchata” you can add a touch of raw honey to the milk once it has cooled some. This is a great milk to sip on its own, but it also works great in recipes as a milk substitution – even with savory dishes! I’ve used this milk in many dishes now, from puddings to chowders.

Save the leftover “meal”

I’ve used the tigernut meal in a few recipes so far. Just pop the leftover ground tigernuts from making this milk in the oven to dry it out and then store it in a jar in the fridge until needed. I have these recipes that use the leftovers: Apple Crisp and Tigernut Caramel Apples. No waste! πŸ™‚

5.0 from 1 reviews
Tigernut Milk (aka Horchata de Chufa)
Author: 
Recipe type: Drink
Cuisine: AIP, Paleo, Primal
Serves: 4 cups
 
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
Instructions
  1. Drain the soaked tigernuts in a colander. Rinse well and set aside.
  2. Bring 4 cups of filtered water to a boil.
  3. 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.
  4. Line a fine mesh strainer with a layer of cheesecloth {or use a nut milk bag} and place them in a large heat safe bowl.
  5. 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.
  6. Remove the strainer and let the tigernut milk cool to room temperature before storing in the fridge. Will keep four or so days.
  7. 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!
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  20 comments for “Tigernut Milk

  1. Angelique Greetham
    November 17, 2014 at 3:53pm

    What kind of recipes would you be bale to use the pulp in?

    • November 17, 2014 at 4:44pm

      Hi, Angelique! I’ve used the tigernut meal in a few recipes so far. I just pop the meal in the oven first to dry it out and then store it in a jar in the fridge until I use it. I have these recipes that use the leftovers: Apple Crisp and Tigernut Caramel Apples.

  2. Jessica Wilson
    December 28, 2014 at 8:48pm

    I just made some and it is Delicious! Thanks for the recipe and for your tigernut posts β™‘β™‘

    • December 29, 2014 at 12:27pm

      Thank you so much for letting me know, Jessica πŸ™‚ I’m so glad you enjoyed it!
      Erin recently posted…Stuffed Acorn SquashMy Profile

  3. Ariana
    April 24, 2015 at 1:39pm

    I’ve seen different treatments for prepping the tigernuts for the milk recipes. Some say to soak longer and use the soaking water. To soak in the fridge and rest the milk in the fridge. Your soaking time is shorter and you boil the water. You also don’t rest or soak in the fridge. Just wondering why you used that method. Have you found these techniques to work better?

    • April 24, 2015 at 3:48pm

      Hi, Ariana. I drain the soaking water because it’s been soaking for 24 hours, uncovered, at room temperature. I’ve also found a rock or two in my time, so draining and rinsing also allows me to give everything another look before blending πŸ™‚ If you’d rather chill the horchata in the fridge, that’s fine. I tend to avoid putting hot foods/drinks in the fridge. I let it cool to room temperature before storing in the fridge.

  4. Elizabethsylva
    June 9, 2015 at 4:35am

    Nice recipe, tnx for the recipe i did give it a try, i have been eating tiger nut for a while but did not know its nutritional value guess now i know i will consume more of it. Thanks!

  5. arnold
    September 23, 2015 at 3:05pm

    your recipie doesn’t have sugar…
    Without sugar, its just milk and not horchata.

    • September 26, 2015 at 12:20pm

      Hi, Arnold. It is my understanding that horchata is simply a drink made from tigernuts, rice, almonds, sesame, or barley. The traditional drink from Spain does include sugar and many countries, but not all, in South American include sugar in their versions as well. My version is without sugar, because as I mentioned in the post I find tigernuts to have a natural sweetness that I’ve come to love on its own.

  6. Gina
    February 28, 2016 at 11:30pm

    Hi Erin! Thanks for this recipe. I’m looking for alternatives to nut and coconut milks as i seem to be developing a new intolerance to them, so will be trying this tomorrow. Do you think if you used the tiger nut milk fat and just some of the milk you could make a tiger nut yogurt? I’ve been making coconut milk yogurt successfully for a few months (since I got my Instant Pot… LOVE that thing!) using my homemade coconut milk and am hoping the same principle might work for tiger nut milk. I’ll probably give it a try after I get a new order of tiger nuts and will check back!! Thanks again!

    • February 29, 2016 at 8:50am

      The fat is not like the fat in coconut milk, while there is some visible separation, it is still very liquid. So I am unsure how that would work with a yogurt. The only way to find out is to try, though I’d hate to waste ingredients. πŸ˜‰ Maybe you could make a fermented milky sauce with it if it doesn’t thicken as much as it should. Turning a snafood into a success is always a victory in my mind. πŸ˜‰

      • Gina
        February 29, 2016 at 11:55pm

        Indeed! Perhaps something more kefir-esque!! I made the milk today and am pleased! Quite tasty! Thanks for the recipe and the reply!!

        • March 1, 2016 at 9:40am

          My pleasure, Gina. I’m glad you like the tigernut milk!

  7. Laura
    April 6, 2016 at 12:11pm

    Do you use the ones with the shells on or off?

    • April 6, 2016 at 12:26pm

      I’ve only used the unpeeled tigernuts. πŸ™‚

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