Tigernut milk has become one of my favorite non-dairy milks of late. It's naturally sweet with a mellow nutty flavor.
Servings: 6 (1/2-cup) servings
Blend the tiger nuts. Add the tiger nuts and water into a high-speed blender and blend until smooth and frothy.
Strain the tigernut milk. Pour the tiger nut mixture into a nut milk bag set over a large mixing bowl or a measuring cup. Gather the nut milk bag around the nut meal and close. Squeeze and press to extract as much tigernut milk as possible. All you should be left with is a nearly dried ball of tigernut meal.**
Store. Leftover tigernut milk keeps well in an airtight bottle or a jar in the refrigerator for up to 4 days, though best when fresh.
*Soak the tiger nuts for 4-8 hours (or overnight). Drain, rinse, and use as instructed.
*I used tiger nuts by Yupik (available only in Canada). Another great brand is Gemini, which is is the only USDA-Organic Certified TigerNut company in the USA.
**Save the leftover tigernut meal and toast it in the oven. You can then blend it into a smoothie, bake with it, or toast it in the oven and sprinkle on top of oatmeal. You can also grind the dehydrated tigernut meal into flour.
***Prep time does not include soaking the tiger nuts (4-8 hours).
****Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Serving: 1of 6 | Calories: 30kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 1g | Fiber: 0g | Sugar: 0g