Since living in Spain I have fallen in love with the so called “Chufa” a vegetable milk made from tiger nut, typical for Valencia. It’s only available in summer, so during the rest of the year I substitute the tiger nut milk with almond milk or rice-coconut milk, something you can probably also find in your home country.
Ready for a vegan milk shake?
Preparing your tiger nut milkshake
It’s best to use already infused tea leaves. For this example I used the Gyokuro leaves from the cold infusion of last night. 5-8 g of tea (dry weight) should be enough for half a liter of vegetable milk. Add both ingredients to your blender and blend for 2 minutes on highest power. You might end up with a couple of tea leaves still un-blended. If you let the milkshake sit for two minutes or so in your glass, these tea leaves will end up on the bottom while you enjoy the creamy foam on top.
If you decide to use soy milk or oat milk you may want to add some honey or agave syrup as these milk products usually have no added sugar.
¡Enjoy your milkshake!
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