With chufa tiger nuts you can make much more besides milk. You can finely grind the nuts into flour, and use them as flour, or stir in your smoothies. When you make milk, you can use the leftover pulp to make cookies or stir through desserts. But how about this delicious vanilla custard? You make it within an hour and a half including milk making in advance.
What do you need:
For the milk:
- 100 grams of tiger nuts
- 15-18 drops greensweet-stevia vanilla
- 800 ml of water
For the custard:
- 800 ml of chufamelk
- 5-8 drops greensweet-stevia vanilla
- a teaspoon vanilla bourbon or marrow from a fresh vanilla pod
- two good tablespoons arrowroot + some water to make a paste
This is how you make it:
We will first make the milk. It is best to let the tiger nuts under water 24 hours in advance, but shorter can also, about two hours is more than enough. It is best to use an HS blender to make the milk super fast. A regular blender is also possible, but make sure you have a blender with a powerful engine. A food processor does not work as well because it is not powerful enough to grind the nuts. Put the tiger nuts with the stevia and 200 ml of water in the blender and let it run at high speed until everything is well crushed. Put a bowl and sieve ready, and strain the mass. Throw the pulp back into the jug with some water again, and turn briefly. Repeat this step over and over until all the water has run out. Pour the milk into a bottle and store in the refrigerator.
Put the milk in a large (preferably cast iron) pan and add the stevia and vanilla. Bring to the boil while stirring. Make a paste of the arrowroot with some water and as soon as the milk boils, add the paste and stir well until the mass thickens well to the desired thickness.
After cooling, store in the refrigerator.
Source / photo: Monique van der Vloed