I've made a lot of homemade plant-based mylk's- almond, oat, cashew, but 'Tiger Nut Mylk' has really taken me by surprise.
Tiger nuts aren't actually nuts and instead small tubers, which grow in the ground.
They where discovered 4000 year's ago in North Africa and since then largely eaten throughout Africa and Spain.
The small marble-sized tubers, looks as the name suggests, cream with Tiger orange stripe's, which are largely recognised in the health industry for it's high fibre content, promoting a good working metabolism.
Tigernut's also contains high amounts of protein, magnesium and potassium.
I would describe Tiger Nut Mylk, creamy with mellow sweetness, very similar to dairy full cream milk.
Yes cashew & oat are wonderfully creamy too, but these mylk's tend to have a strong taste associated with the nut or grain.
This recipe is also in collaboration with Almond Cow, a brilliant kitchen appliance that makes homemade mylk's a breeze.
Don't forget to use my discount code too: BALLERINABITES for $15 USD off!
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me at @ballerina_bites on Instagram so I can see your wonderful recreations!
1 cup tiger nut's
1 medjool date, pitted
1 tsp prue vanilla extract
Pinch of salt
1 litre filtered water
Soaked the tiger nut's in filtered water for 12- 24 hours.
Tiger nut's need a longer soaking time as they're quite hard and dry in comparison to other nut's and grains.
The longer you soak them, the more creamer your mylk.
Once soaked, drain and rinse the tiger nuts (again with filtered water).
Add to your Almond Cow basket (or alternatively to your high powdered blender), along with the pitted date, vanilla and salt..
Fill the Almond Cow with filtered water to the 1 litre mark (or similarly on your blender).
Press the button on and blend until smooth.
Pour the mylk into your airtight bottle.
(If you're not using the Almond Cow, you'll need to strain and squeeze the mylk through a nut mylk bag.)
Store mylk in the fridge and consume within 4-5 days.
Yields 1 Litre