Chufa is a Spanish plant and its roots or rather knobby roots are called Tiger Nuts.
They look a bit like pistachios and have a pleasant nutty taste. They are chewy and a somewhat sweet like coconuts, and really tasty to nibble on. Plus filled with fiber and other nutrients like potassium och magnesium. And you can make milk from them.
1 cup tiger nuts (chufa)
4 cups water
Optional flavoring: vanilla, cinnamon, cardamom, orange zest, cacao, carob etc.
Optional sweetener: raw honey, coconut palm nectar
Soak tiger nuts 8-12 hours, over night. Rinse.
Place in mixer, add water and blend until smooth.
Strain in nut milk bag or fine sieve or sock(!). Place a bowl underneath to collect the milk.
Pour the milk back into the mixer bowl. Add optional flavoring and sweetener.
Serve it chilled and you’ll have your own Horchata de Chufa, a Spanish tiger nut beverage common in the Valencia area, which is always served cold.
I tested to make milk without soaking.
Since I have a real powerful blender, I thought I could make flower or meal from the tigernuts before adding water.
But they were too tough and rubbery to pulverize. They were hard, but not brittle enough like almonds and other nuts. And it was not until I added water that I could blend them. But still many of the nuts just “flew around” in the blender cup, even if I only had about a cup and a half of water to a cup of tiger nuts.
So soaking is what counts.
Since tiger nuts are quite sweet in themselves, I thought that I could actually skip adding sweeteners. But I found that without a sweetener, you’ll just get a milk that tastes a bit like seed milk.
I used cinnamon and cardamom as flavoring and added raw honey, which perked it up quite a bit. If you flavor with cacao, which is a bit bitter, then do add a sweetener, like raw honey, coconut nectar or fresh dates.
3. There actually is a special blender manufactured just for making Horchata de Chufa, the Spanish tiger nut milk. It is called a ChufaMixer.
Have you made tiger nut milk? What did you think?