Makes about 1 quart
A radical twist on a creamy, yummy classic called kunna aya, or Nigerian-style tigernut milk (adapted from Nourished Kitchen).
5 ounces raw organic tigernuts
½ to 1 stick Ceylon cinnamon
1 quart warm filtered water
2 cardamom pods
Place the tigernuts and cinnamon stick in a medium-size bowl and cover with the warm filtered water. Allow to soak for 12 to 24 hours.
Combine the tigernuts, their soaking water, and the spices in a high-powered blender. Blend well until smooth, adding more cold water if necessary to facilitate even blending.
Pour the mixture into a nut milk bag and slowly press through until the solids are relatively dry, just as with making other nut milks.
The milk may be a bit too thick for your liking, so add enough water to achieve a drinkable consistency.
Store the tigernut milk 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 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.
Note: Horchata is wonderful over ice, or simply blended with a banana. It’s also good in chia pudding, over granola, or in coffee or tea… it puts coconut and almond milk to shame!