Tiger Nut Horchata
1 cup Tiger Nuts (soaked for 12 hours or overnight)
4 cups Filtered water
2 Dates (soaked)
1 tsp Cinnamon
½ tsp Vanilla extract
Pinch of sea salt
Place all ingredients in a high powered blender and blend for approximately 1 minute. Allow contents to settle. Using a nut milk bag, strain all contents into a large bowl. Reserve or discard “pulp” left over in the bag (can be used to make Tiger Nut Flour). Chill liquid and serve and enjoy!
Garnish with more cinnamon or a zest of lemon.
Tiger Nut Horchata makes a great milk replacement in coffee.
Anna Hennigs, Certified Nutritional Practitioner and Holistic Cook