Tiger Nut Milk

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This is the best homemade tiger nut milk recipe you’ll ever make! I'll show you exactly how to make this creamy milk from scratch with two core ingredients and a few delicious flavor add-ins. Use it in baked goods, beverages, pancakes, cereal, and more!

Prep Time5

Cook Time0

Total Time5

Course: beverage, Drinks

Cuisine: african, international

Diet: Low Lactose

Servings: or (1.5 liquid quarts)

Calories: 396kcal

Author: Maureen Celestine

Equipment

Blender
Cheesecloth
Medium bowl
Pitcher
Milk bottle or jar

Ingredients

2 cups dried tiger nuts or fresh (see note 1)
8 cups filtered water
3 tablespoons honey maple or date syrup (see note 2)
2 teaspoons ground ginger, sifted or fresh (add more if you like the pungent taste)
2 teaspoons pure vanilla extract (optional)
½ teaspoon kosher salt or sea salt

Instructions

Add the tiger nuts to a bowl and cover them with enough water to submerge them. Let the tiger nuts soak for 12 hours or overnight to soften the seeds. I find 24 hours to be a sweet spot for getting the seeds plump and softer.
2 cups dried tiger nuts
Once the tiger nuts are soaked, drain them from the water and rinse them until the water comes out clean (To remove any impurities).
Add the softened nuts into a heavy-duty blender with 6-8 cups of filtered water.
(Work in batches if you have a small blender)
8 cups filtered water
Blend the mixture on high speed for 1 minute or until roughly blended and creamy.
Place a nut milk bag, clean dish towel, or cheesecloth over a large bowl or pitcher. Carefully pour the tiger nut milk into the bag or towel and strain the liquid into the bowl/pitcher. Use both hands to squeeze out the milk, then discard the shaft or set it aside for future use
(see post for other ways to use or preserve it).
Add the vanilla extract, honey or maple syrup, ground ginger, and salt to the milk. Use a wooden spoon, rubber spatula, or whisk to mix the ingredients until combined.
**Work quickly, as the milk might sour if it’s at room temperature for longer.**
3 tablespoons honey, 2 teaspoons ground ginger, sifted, 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt
Gently pour the milk into clean storage bottles or jars. Cover tightly and refrigerate. Once chilled, give the bottle a nice shake before serving ( the milk will settle at the top or bottom).
If you’d rather drink it immediately, shake over ice and enjoy!
Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.

Notes

Note 1: If you can find fresh tiger nuts, skip the soaking process. Rinse and continue with the rest of the instructions.

Note 2: I used honey, hence the color change. You can use simple syrup or other flavored syrups as long as they don’t overpower the drink.

Consider blending it in batches, as the liquid will rise while it blends.
If using a cheesecloth bag, fasten the top with the string provided before you start to squeeze.
Most street vendors in Nigeria add fresh bananas to the seeds before blending. While that is equally delicious, I am not fond of the texture. While experimenting, I used pure banana powder, and I found that to be 100 times better than fresh bananas, as it also lengthens the shelf life.

Storage:
The bottled milk can last up to a week in the refrigerator or freeze (in a freezer-safe container) for up to a month.

Disclaimer: Please note that the nutritional information provided is an estimate and may be inaccurate. It's always best to consult a qualified nutritionist or use your discretion when making dietary choices.

Nutrition