Tiger Nut Milk/Horchata de Chufa

[Guest guest]

For anyone that can get hold of tiger nuts or chufas (if you can, you

are probably in Europe or the UK where you can buy them at the health

food store):

 

Since the demise of the company that produced Tiger White I have been

trying to find a suitable alternative. Today I made a litre of horchata

de chufas (tiger nut milk) for about 25 pence, which is about a fifth

of the price I pay for a litre of rice milk.

 

Soak 100 g tiger nuts (chufas) for about 12 hours in plenty of water

with a couple of pieces broken off a cinnamon stick. Take out the

cinnamon, drain the tiger nuts and blend well with about a litre of ice

cold water. I started out with about half a litre and then strained the

mixture through a very fine mesh strainer and blended the strained

material with another half litere of water. To my taste this did not

need any sweetening but you could always add a few dates at the

blending stage. I put mine into airtight containers and it should keep

in the fridge for 3-4 days.

 

Christie

[Guest guest]

Yes, chufas! I have never seen them in California, and this is what

makes Spanish horchata different from Mexican horchata. Either

version is too sweet for my taste when bought at horchata shops. If

I could make it adjusting the sweetener content is a breeze! (and I

like the idea of adding dates!)

 

, " christie_0131 "

<christie0131 wrote:

>

> For anyone that can get hold of tiger nuts or chufas (if you can,

you

> are probably in Europe or the UK where you can buy them at the

health

> food store):

>

> Since the demise of the company that produced Tiger White I have

been

> trying to find a suitable alternative. Today I made a litre of

horchata

> de chufas (tiger nut milk) for about 25 pence, which is about a

fifth

> of the price I pay for a litre of rice milk.

>

> Soak 100 g tiger nuts (chufas) for about 12 hours in plenty of

water

> with a couple of pieces broken off a cinnamon stick. Take out the

> cinnamon, drain the tiger nuts and blend well with about a litre

of ice

> cold water. I started out with about half a litre and then

strained the

> mixture through a very fine mesh strainer and blended the strained

> material with another half litere of water. To my taste this did

not

> need any sweetening but you could always add a few dates at the

> blending stage. I put mine into airtight containers and it should

keep

> in the fridge for 3-4 days.

>

> Christie

>

[Guest guest]

I have to say that this is my favourite dairy milk substitute so far.

The almond milk was good on muesli but this may be better for use in

savoury recipes. I've never had horchata in Spain (I think it was

after the end of the season when I was there last year) but from what

I've heard I believe it would be far too sweet for my taste.

 

Next I plan to try Donna's rice milk. I'm having so much fun and

saving so much money experimenting with these non-dairy alternatives.

Christie :-)

 

, " cabrita_trl "

<roseta_lleo wrote:

>

> Yes, chufas! I have never seen them in California, and this is

what

> makes Spanish horchata different from Mexican horchata. Either

> version is too sweet for my taste when bought at horchata shops. If

> I could make it adjusting the sweetener content is a breeze! (and

I

> like the idea of adding dates!)