This 10-Minute Tigernut Milk is an easy homemade AIP and Top 8 Free milk alternative that doesn’t require any prep work.
Free from dairy, soy, coconut, and nuts (yes, tigernut isn’t a nut but actually a tuber!), this creamy allergy-friendly milk only needs two ingredients—tigernut flour and filtered water. A big bonus is that for this recipe, you don’t have to soak tigernuts in advance to achieve a delicious and refreshing beverage.
What is a tigernut?
Despite the name, tigernut is not a nut. It is a tuber that grows on one of the only edible sedges, Cyperus esculentus (Yellow Nut Grass). Originally cultivated in Egypt, tigernuts are known for their medicinal properties and have been used for millennia in North Africa and the Iberian Peninsula. In fact, Horchata de Chufa is a traditional Spanish beverage made from tigernuts, water, and sugar that is popular during the summer.
What do I need to make Tigernut Milk?
- Tigernut flour
- Filtered Water
>> Optional Add-Ins:
- Maple syrup
- Cinnamon
RECOMMENDATIONS
- After draining the tigernut milk using a nut-milk bag, make sure you save the leftover tigernut flour. It is perfect for making AIP cookies or crackers!
- Tigernut milk tastes best when it is cold. There can be a bit of a sour aftertaste so feel free to add a little maple syrup or dash of cinnamon to your liking.
- Store the tigernut milk in a sealed glass container for up to 5 days in the fridge.
Some of my favorite tigernut recipes:
10-Minute Tigernut Milk (Top 8 Free)
This 10-Minute Tigernut Milk is an easy homemade AIP and Top 8 Free milk alternative that doesn’t require any prep work.
Ingredients
- Ingredients
- 1 1/2 cup tigernut flour
- 4 cups filtered water
- 1/2 tsp cinnamon (optional)
- 1 tbsp maple syrup (optional)
Directions
- Step 1 Add tigernut flour and water to a blender (including optional ingredients if desired). Blend until smooth. Let ingredients sit for 8-10 minutes to soak in the flavors.
- Step 2 Strain the tigernut milk through a nut milk bag into a large glass bowl. Once most of the liquid has strained through, gently squeeze the nut milk bag to release the rest of the liquid. Save the remaining tigernut pulp for making cookies, crackers, etc.
- Step 3 Transfer the tigernut milk into a large glass jar and store in the fridge for up to 5 days.
