Or recipe for any nut mylk, really!
When I first visited Valencia and realized that one of their local foodie specialities was actually nut milk, imagine my excitement!!! Where else in the world is a vegan mylk a speciality?!
The local speciality is served with lots of sugar in it, plus a pastry called ‘farton’ on the side. It’s pretty yummy, but let’s face it, as a Health Coach I’d rather not have all that sugar, so I wanted to make my own sugar-free version of the milk. Oh boy, and was I surprised about how yummy this mylk turned out even without the sugar. It’s super creamy and very light and is a lot less bitter than other nut mylks such as, for instance, almonds.It’s extremely comforting as a drink and I am looking forward to trying various hot chocolate combinations out with it over the winter. Can you imagine the silky creamyness of this nut with chilli and dark chocolate? Or some mint or orange flavouring with the chocolate?
No surprise this mylk is so different from other nut mylks, though, because really tiger nuts (or chufa in the local language) are not real nuts, but tubers. They are high in potassium, magnesium, iron and fibre, are gluten-free and nut-free (obviously), and we can make yummy dairy-free mylk with it! What’s not to like?
PS: I have seen tiger nuts/chufa starting to make an entrance in health food shops around Europe, so keep an eye out for them. Should you happen to find yourself in Valencia, go into the market there and get them in bulk. You won’t regret it and they will last for several months in your cupboard!
Valencian Horchata... or any Nut Mylk Really
Dairy-free, gluten-free, nut-free, vegan.
You can use this recipe for any basic nut mylk. Just replace the tiger nuts/chufa nuts with almonds, brazil nuts, sunflower seeds… whatever takes your fancy.
– 1 cup tiger nuts/chufa (or almonds, hazelnuts, sunflower seeds, …)
– 4 cups water
– ½ tsp cinnamon, optional
Cover the tiger nuts with a minimum of 2 cm of water and soak for 24 h at room temperature. Drain the nuts, then add to a blender with 4 cups of fresh water at room temperature and the cinnamon, if desired. Blend until you have a smooth liquid, the strain through a nut mylk bag or cheese cloth (or something similar). Squeeze as much liquid out as you can, then serve the mylk with a sprinkling of cinnamon. Alternatively, heat the mylk slightly or serve over ice. Enjoy!