Tigernut Milk
Serves: Makes about 3½ cups of milk
Want an alternative to dairy milk, nut milk or coconut milk? This creamy beverage features an ancient and nutrient-dense tuber called tigernuts. Enjoy sipping this milk chilled, or use it in your favorite smoothie recipe to highlight the naturally sweet, toasty flavor of the tigernuts.
  • 1 cup tigernuts, available here
  • 4 cups filtered water (this is the water filter I use to remove chlorine and fluoride)
  • ½ tsp. vanilla extract, optional
  • ¼ tsp. cinnamon
  • 1 Tbs. maple syrup, raw honey or other preferred sweetener, optional
  • Pinch of unrefined salt
Materials required
  1. Place the tigernuts and the water in a bowl, cover with a cloth, and place at room temperature for 24 - 48 hours. The tigernuts will soften and become more crunchy.
  2. Pour the soaking water (which will lend a bit more flavor to the finished beverage) and the soaked tigernuts in a blender. Blend on high speed for about a minute, until the mixture looks creamy with small bits of tigernut pulp.Add the vanilla, cinnamon, salt and sweetener if using.
  3. Strain the milk through the nutmilk bag into a container. Squeeze as much liquid as possible from the tigernut pulp.
  4. Don't toss the nutrient-rich tigernut pulp! It it full of the beneficial resistant starch. Reserve the pulp for the suggestions below.
  5. Chill the tigernut milk before serving. It lasts a few days in the fridge.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/tigernut-milk/