Tigernut Milk
Ingredients
Basic Milk:
- 1 cup / 150g tigernuts (chufa)
- 4 cups / 1L filtered water
- couple pinches fine sea salt, to taste
Optional:
- ground cinnamon
- finely grated lemon zest
- sweetener of choice
Directions
- Soak the tigernuts for 12-24 hours (it helps to use recently boiled water rather than cold).
- Drain and rinse the tigernuts and place in a blender with the fresh water. Blend on high until as smooth as possible.
- Strain through a nut milk bag, taste, and add any other ingredients you'd like.
- Store tigernut milk in an airtight glass jar in the fridge for up to three days (the fresher, the better!). Make sure to freeze any extra.
Notes
Makes 1 quart / 1 liter
