Kunna Aya, or Nigerian-style tigernut milk adapted from Nourished Kitchen (photo credited to them)
Makes about one quart
- Tigernuts, 5 ounces raw organic
- Water, 1 quart filtered
- Cinnamon, ½ to 1 Ceylon stick
- Cardamom, 2 pods
- [Optional: Sweetener of your choice (stevia, maple syrup, Lakanto, Yacon, honey or other), although I recommend trying it without sweetener because the tigernuts themselves are so amazingly sweet]
Soak: Place tigernuts and cinnamon stick in medium-sized mixing bowl and cover with warm filtered water. Allow to soak for 12 to 24 hours.
Blend: Combine tigernuts, soaking water, spices and sweetener (if you’re using it) into a high-powered blender, such as a Vitamix or Blendtec. Blend well until smooth, adding more water if necessary to facilitate even blending. (Be prepared—it’s loud!)
Strain: Pour mixture into a nut milk bag and slowly press through until solids are relatively dry, just as with making other “nut milks.”
Dilute: The milk may be a bit too thick for your liking, so add enough water to make it a more drinkable consistency.
Store: Store in a glass jar or wide mouth pitcher in your refrigerator. The finer solids will settle to the bottom, in a mass, so you’ll want a container that will allow you to get a spoon down into the bottom layer after it settles. Stirring these solids back in requires some elbow grease, but you don’t want to LOSE them—they have so much of the valuable resistant fiber. Trust me… just shaking the jar won’t do it.
Drink: Horchata is wonderful over ice, or simply blended with a banana. It’s also good over oatmeal or granola, or in coffee or tea… puts coconut and almond milk to shame.
If you don’t want to make your own horchata, Organic Gemini makes delicious bottled horchata in a variety of flavors, including plain, and it’s available for mail order by the case. For more about the amazing nutritional benefits of tigernuts, check out this article.