Tiger nuts aren’t exactly nuts; they are tubers that grow under the soil’s surface. Also known as yellow nutsedge, tiger nutsedge or earth almond.
Despite not being nuts, they have this mild nutty taste to them and are packed with high fibre content – around 33%, which is indeed a considerable amount.
Tiger nut milk is a healthy option for those who cannot drink cow’s milk due to lactose intolerance. They are free of lactose, and anyone can drink this milk, which is rich in calcium and supports bone building and growth in young children.
- 2 cups raw tiger nuts
- 4 cups filtered water
- ¼ tsp of salt
- Vanilla flavour (optional)
- Honey ( optional )
- Additional water
- Place your tiger nuts in a bowl. Add your salt, and then pour water over it, cover, and let it soak for 24-48 hours. The longer they soak, the softer they become which subsequently leads to more milk.
- Once soaked, pour the tiger nuts and liquid through a colander and rinse well.
- Place the tiger nuts in your blender or food processor, and add 2 cups of water. Don’t add a lot of water at this point. You can always add more water later, so start with less than you think you need.
- Add the honey, vanilla flavour and nutmeg if you’re using it.
- Puree on high until smooth and creamy. Pour through a fine mesh strainer or cheese-cloth to separate the milk from the pureed tiger nuts.
- Place the tiger nuts puree back in the blender and add another 1-2 cups of water. Puree again for a couple minutes and strain off the milk.
- You can re-process the tiger nuts 2-3 times till you’ve successfully extracted every ounce milk from the nuts.
- Once you’re done, pour the milk into a glass jar or jug and store in the fridge.
Feature image credit: nigerianfoodtv.com