In last weeks post I told you where you could drink the best Horchata de Chufas in Valencia, well now I can tell you were to get the best one in London…and in all modesty (really?) that’s at my house now! I finished all my chufas in the process, so won’t be having nay of this delicious drink in a while, but it was a good learning and I can reuse the same process for other vegan milks. Or maybe
Now how do you go from the chufas that like minishriveled potatoes, to a velvety milky summer drink?
Ingredients (makes 1L):
150 g caster sugar
1 l water
A pinch of cinnamon
A zest of lemon
1. Soak the chufas in water for 5 to 8 hours (or overnight) then rinse. The objective of this process is to gorge them with water so that they become softer and easier to mix. Some recipes advise to soak them again a second night which can be a good idea if your blender/robot is not very powerful, but I skipped the second step and it turned out just fine.
2. From you 1 l jug of water, pour enough in the food processor to cover the nuts, then mix a first time on high speed for about a minute (for Thermomix, 1 minute Speed 8 then press Turbo a few times). Grind as finely as you can.
3. Strain the mixture a first time to remove the bigger bits, then strain again through a piece of muslin cloth to remove the last bits of tiger nuts. Squeeze the cloth to get as much liquid from the nuts as you can.
4. Add the sugar, cinnamon and lemon peel to the mix and process again for a few minutes until perfectly smooth. You will now have your tiger nut milk on one side, and bits and piece of the nuts on the other. Pour in a bottle and leave in the fridge overnight.
Enjoy very fresh, on a hot day!