Tiger nuts have a nutty milky taste. Not only do they taste nice, the nuts are packed with lots of health benefits. Tiger nut milk is a healthy non-dairy alternative for vegetarians. Many of them stick with soya milk and coconut milk not knowing that tiger nuts milk even possesses more nutritional benefits.
Asides being healthy, the drink is also delicious. While some people eat it as a snack by chewing and sucking on the chaff then spitting out the chaff or swallowing it; another way to enjoy these nuts is to soak, blend and strain them to get the very delicious and refreshing Tiger Nuts Milk, known as Kunun Aya in Hausa and Horchata de Chufas in Spanish.
In this short post, you will learn the simple steps on how to make the ever tasty, and delicious tiger nut milk in your kitchen.
Equipment for Making Tiger Nut Milk
- A powerful blender
- Muslin/ chiffon cloth/ ladies pantyhose
- A plastic container with lid
Ingredients for making Tiger Nuts Milk
- 600g soaked Tiger Nuts (475g dry Tiger Nuts)
- 5 litres cold water
P.S: Tiger Nuts Drink is an aphrodisiac, you will need some energy to “perform” after drinking it, so other ingredients to add to it when blending includes coconuts and dates (Dabino in Hausa).
If you’re a aiming for a medicinal taste, extra ingredients to add to your tiger nuts milk are ginger and cinnamon!
Directions for making Tiger Nut Milk
1). Soak the very dry nuts in a generous quantity of cold water for 2 days. Keep it in the fridge for the duration of the soaking so that the nuts do not ferment. Most tiger nuts sold in Nigeria are fresh and well hydrated so you’ll only need to soak those ones for a few hours or overnight.
2). After the soaking, wash the nuts very well and sort out the bad ones.
3). Put them in your blender and pour just enough water to help the blades move. To make the milk as concentrated and tasty as possible, you can add more water later if you wish.
4). At this time, you can add other ingredients: coconut, sugar, ginger and other flavours of your choice and blend them together.
5). After blending, use a chiffon cloth or ladies stocking (pantyhose) to separate the chaff from the drink. Of course, the pantyhose should be brand new, thoroughly washed with dishwashing liquid.
6). Press the stocking to make sure you squeeze out all the milk from the chaff.
7). Put the dry chaff back in the blender, add more water and blend again. Then strain with the chiffon cloth.
8). Repeat the process till all the milk has been extracted. The milk from the third time is normally too watery. So 2 times should be enough and keep an eye on the quantity of water. As a guide, you should get about 1.5 litres of tiger nut milk from 600g of soaked tiger nuts. Yours may vary though.
9). Pour the extracted milk into bottles and store in the fridge for up to 3 days. It should last longer in the freezer.
Serve Tiger Nuts Milk with any snack of your choice.