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Easy Tiger Nut Milk Recipe

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Description

Tiger nut milk is a great nut-free alternative to plant milk. It’s incredibly sweet and tasty and only requires two ingredients: tiger nuts and filtered water. Drink it as it is, or use it as a coffee or matcha creamer for your morning cereals or granola, or use it as a nut-free and dairy-free milk for baking. Tiger nuts are rich in fiber, magnesium, and potassium and are allergen-free and keto-friendly. 


Ingredients

  • 1 cup whole tiger nuts (peeled or unpeeled) + filtered water to soak them
  • About 900 ml (3 1/2 cups) of filtered water to make the milk
  • Optional: one date or sweetener, pinch of salt, vanilla, warming spices

Instructions

  1. Soak the whole tiger nuts in filtered water overnight, at room temperature, or if you can, to reduce even more of the anti-nutrient content, at 60C / 140F for 6 hours (but I don’t see how to keep a constant temperature of 60C for 6 hours without special equipment). An alternative is to toast them in an open pan for 30 minutes before soaking. 
  2. In the morning, drain the soaking water, add the soaked tiger nuts to a food processor, and process until ground. 
  3. Transfer the ground tiger nuts to a blender, top with the 900 ml of filtered water, and blend until it looks like milk. If you have a smaller blender like a Nutribullet, mix the tiger nuts and the water in batches.  
  4. Using a nut bag, separate the pulp from the liquid. 
  5. Store the milk in a glass bottle in the refrigerator for up to one week. 

Notes

Please check the post for more details on the research about reducing anti-nutrients in tigernuts (link to study provided).