Tiger Nut Milk

We first tried tiger nuts when we lived in Ghana, West Africa. I would say the taste is reminiscent of a cashew, but much more fibrous and yet sweet, like a mild apple sweet. In Africa, we ate them much fresher and just like a nut, popped them into our mouth. I found them at a store from this company and picked them up. I was not disappointed. Since they were dried, I needed to rehydrate them with water. They are not actually nuts, but tubers that grow in the ground. Full of fiber and nutrition, they are also gluten free and safe for those who cannot have dairy.

Tiger Nut Milk

2 cups of dried tiger nuts soaked in a quart jar (or equivalent), filled to the 3 cup mark with water

Soak for about 3 days, draining the water, rinsing, and adding fresh water each day. I soaked mine in the refrigerator. Make sure your water is completely covering the tiger nuts plus about 1 inch, each time.

In a strong blender, blend the rinsed and drained soaked tiger nuts with water and fill up to about the 5 cup mark in blender. Run for about 3 minutes. Use a nut milk bag to filter the fiber-filled pulp from the liquid milk (Obviously, this will remove much of the fiber - If you want to use the fiber in baked goods, by all means go ahead). Use less water for thicker, creamier milk and more water to thin it, whatever you like. This ratio worked well for me as it was creamy, but not too rich.

Taste. You can use as is, or add whatever add-ins you like (sweetener, vanilla, etc.). I don't add anything preferring it's natural sweetness. Use up within about 2 days as it is best fresh and will turn quickly after that. Otherwise, you can try and freeze it in freezer safe containers, but the fresh consistency may not be the same.

Today I used it with my soaked rolled oats for a muesli type breakfast. Other things I added to my rolled oats: sliced fresh banana, sunflower and sesame seeds, chia, flax, bee pollen, goji berries and pumpkin seeds. So good!