Tiger Nut Horchata with Cinnamon
4.8(663 ratings)Tiger nuts are not nuts at all but small tubers, which makes this horchata naturally nut-free and wonderfully sweet. A long soak softens their tough skins so they release a milky, almost malted liquid. Store it in a wide jar in the fridge and give it a good stir, because the thick body settles as it chills.
- Hands-on
- 15 min
- Soak
- 1 day
- Total
- 24 hr 15 min
- Serves
- 4
- Level
- Moderate
Method
-
Step 1: Rinse the tiger nuts several times, rubbing them between your palms, then cover with water and soak in the fridge for 24 hours, changing the water once.
-
Step 2: Drain and rinse the tiger nuts, then blend them with the fresh water, dates, cinnamon stick, lemon zest and salt on high for two full minutes.
-
Step 3: Let the mixture stand for 20 minutes so the cinnamon and lemon infuse, then strain it through a nut milk bag, squeezing firmly.
-
Step 4: Pour into a jar and chill for at least an hour. Stir well, pour into glasses and finish with a light dusting of ground cinnamon.
Same technique, different aisle
More from Nut Milks & Lattes
Keep cooking without the stove
Black Pepper Golden Milk
Turmeric, ginger, cinnamon and a crack of black pepper stirred into warm cashew coconut milk, sweetened lightly with dates and served in a sunny cup.
Sunny Hemp Seed Milk Trio
One batch of nut-free hemp milk poured three ways: plain and grassy, blended with strawberries, and sweetened with mango for a bright, colourful spread.
Chilled Hemp and Date Milk
Hulled hemp seeds, soft dates and a little cinnamon blended into two tall glasses of nut-free, protein-rich milk, scattered with extra seeds.
Rich Almond Cashew Creamer
A thick, pourable creamer of soaked almonds and cashews with a little vanilla and date, made for splashing into warm chai, carob lattes and herbal teas.