Cha Cha Chai Tiger Nut Milk has all the tastes and aroma of chai without ginger and dairy. Made with simple real food ingredients that can be whipped up in minutes in a blender. Gluten-free, dairy-free, vegan, and paleo.
Hands down! Tiger Nut milk is my favorite plant-based milk and it's really easy to make! Out of all the kinds of milk to make Tiger Nut and Hemp get the trophy for easiest to make because there is no soaking is involved. As far as flavors go, my Cha Cha Chai Tiger Nut Milk recipe has a little something extra, a little spice.
Chai is usually made with Ginger, but this recipe is ginger-free. In fact, all of my recipes are ginger-free. And how do you have Chai without the ginger? It is possible, but hard to find. You'll have to make it.
HOW TO MAKE GINGER-FREE CHAI MILK
Tiger nuts are a small tuber root veggie that is 100% Paleo, Gluten-free, allergy-friendly, AIP, and Vegan. Blending these faux nuts together creates a creamy horchata blend that tastes like milk. It's sweet on its own and doesn't need added sugar. The best part is the sweet taste, and it goes wonderfully with chai. Tiger Nuts are high in fiber (40% of your daily fiber high) and they taste good. **For someone who can't have tree-nuts or peanuts, even certain seeds, grains, or dairy, Tiger nut milk is a beautiful replacement. Organic Gemini Tiger nuts are certified gluten-free and made in a nut-free and gluten-free facility.
Dairy is inflammatory which defeats the purpose of a healing chai. Instead of using dairy milk, you have options. I chose Tiger nut milk. You can choose any milk you want such as almond milk, macadamia milk, hemp milk, or walnut milk.
Chai uses spices like ginger, cardamom, clove, nutmeg, and cinnamon. If you omit the ginger you must replace it with something that tastes similar. In a recipe that replaces ginger, the measurements of the other ingredients must be larger. And I'm not the kind of person to turn down extra cinnamon.
MORE PLANT MILK RECIPES
READY TO GATHER YOUR INGREDIENTS?
Cha Cha Chai Tiger Nut Milk
- high-speed blender
- nut-milk bag or cheese cloth
- 1 cup shelled tiger nuts
- 4 cups spring water
- 1 tsp cinnamon
- ½ tsp cardamom
- ½ tsp nutmeg
- 2-3 drops liquid stevia
- pinch Himalayan pink salt or sea salt
- 2-3 Optional: Medjool Dates pitted
- In a high-speed blender, blast the tiger nuts and spring water on high until well blended. Set aside.
- Fill a medium-sized bowl with ice. And over the bowl using a nut-milk bag strain the mixture into the bowl. Discard pulp in bag.
- Rinse your blender and pour the milk back into your blender. Add the dates, nutmeg, cardamom, cinnamon, and salt and blast again till blended. Strain again. Discard pulp. Stores in the fridge for up to 3 days max.
I hope you enjoy Tiger Nut milk as much as I do!
Love, and health,