The cat is out of the bag, here is how we have been making Horchata de Chufa or Tigernut Milk. The process is very much similar to the one for making other lactose free nut milk (e.g. Almond Milk, Macadamia Milk) – Soak, Blend, Squeeze!

Serves about 0.9L

Ingredients
250g Raw Chufas (Tigernuts)
Drinking water for soaking the Chufas fully
1L Drinking water for blending

Equipment
High horsepower blender
Big bowl
Mesh strainer
Nut milk or cheesecloth
Airtight bottle/ container

Steps

1 Fully submerge the Chufas in drinking water for 18-24 hours in the fridge or until they are fully pulped up.

2 Drain and rinse the Chufas

3 Add washed Chufas into blender & Pour in 1L of drinking water; Blend until smooth
(You can do it in 3 batches if your household blender is not big enough)

4 Strain the mixture through a cheese cloth and strainer; squeeze the pulp in the cheese cloth for to obtain the rest of the horchata

5 Store in an air-tight container in a fridge.

6 Consume within 2-3 days.​