I’ll just say it now, this is by far the worst picture I have ever taken and then edited in my life, BUT the day I decided to blog this Tigernut Milk recipe (today), is of course the day I didn’t make Tigernut Milk so I decided to sacrifice good food photography to get this to you guys ASAP. Tigernut Milk is SO freaking good, a fantastic nut-free, dairy-free alternative to milk that I had to go forth with this really ugly picture. I just couldn’t wait. I felt this recipe NEEDED to be on the blog now. Tigernut Milk is my number 1 favorite nut-free, non-dairy milk alternative out of all the non-dairy milks on the market. And it’s Gluten-Free, Certified Paleo, AIP and Sugar-Free! BOOM!
I remember the first time I tried Tigernut milk. It was a little over 2 months after all of my food sensitivities started in 2014, when I was LIVING on Benadryl, and unsure of what I was reacting too. The idea of adding something new that I had never even heard of like Tigernuts was terrifying. But one of my favorite blogs (The Balanced Blonde) was holding a contest…
The Balanced Blonde Blog which was created by Jordan Younger, whom I had become friendly with while she was living in Manhattan, was doing a giveaway on her blog for Tigernut Horchata (a.k.a. milk). She had teamed up with Organic Gemini the brain child behind the product now called Tigernut Horchata.
I had never really won anything before, and even before I entered the giveaway, I silently thought that I wouldn’t even be able to drink the Tigernut Milk or try the Tigernuts in utter fear that they would both trigger my food sensitivities.
But guess what?! I entered the contest anyways and I WON!
I won an entire case of 12 different flavors of Tigernut Horchata and a bag of Tigernuts. And after trying them, I didn’t even react to them at all! It was a serious double score that day and after that – Tigernut Horchata became my favorite go-to non-dairy & nut-free milk.
So what are Tigernuts exactly? Well, they are not nuts. Not even close to a nut. There should be zero worry for families with nut allergies. In fact a friend of mine who has a son with severe nut allergies made Tigernut Milk and LOVED it! This is an exciting option for nut-allergy families and for me with nut sensitivities! Plus it’s Certified Gluten-Free too!
Tigernuts are actually a Tuber Root vegetable that is considered a Superfood that originated from Africa and cultivated in West Africa and the Mediterranean that has an edible outer shell that looks like the outer shell of a peanut, and has a sweet edible center. That’s it. So crunchy on the outside and sweet on the inside.
Tigernuts are a resistant starch, a pre-biotic fiber that resists digestion and becomes fuel for our probiotic bacteria. One ounce of Tigernuts has 40% of our recommended daily fiber.
And what does fiber do? Well for one, it helps us keep our bowels in check! Helps keep everything in flow.
Tigernut Horchata is another term for Tigernut Milk. Unsweetened, it’s just made with the Tigernuts and water. Flavored is made with a variety of real food ingredients like dates, lemons, sea salt, coffee beans and other natural real food ingredients. You can buy the Horchata, the Tigernuts at Whole Foods, The Gansevoort Market or on Organic Gemini’s website. Now that Tigernuts have been around for almost 2 years, Organic Gemini is sold everywhere, and it’s now easier to find including your local health food store.
After I became obsessed with Tigernut Horchata, and the Tigernuts themselves, I moved on to Tigernut Flour, Tigernut oil and peeled Tigernuts. I use all of these things in baking. I have used the Tigernut Flour to make gluten-free pancakes, and OMG! It tasted like a cinnamon donut!
And their latest which I have not tried is their Tigernut Granola and their Tigernut Smoothie Protein powder.
So now that I have gone all GAGA over Tigernuts, let me give you the stats and then a delicious and easy recipe.
Organic Gemini’s brand of Tigernuts are:
Certified Gluten-Free and made in a dedicated gluten-free facility
Nut-Free – and made in a dedicated tree nut and peanut free facility
Dairy-Free – and made in a dedicated dairy-free facility
And now for my recipe. I like to make my own non-dairy milks, because if you have ever looked at the ingredients in store bought non-dairy milks there are tons of funny additives including but not limited to xanthan gum, guar gum, carrageenan that are not necessary for consumption on a daily basis, and some like carrageenan are even harmful to your gut lining, and can create more permeability in the lining of your gut. Certainly not fun for those suffering from Leaky Gut, SIBO, Candida, Celiac and Crohn’s Disease.
Plus making this on your own puts you in the driver’s seat. Making milks on your own allows you to control what goes in and what doesn’t especially in the sugar department. Making it on your own allows you freedom to play with spices like cinnamon, cardamom and nutmeg to sweeten and spice it up without sugar. I personally like to make it unflavored, and that is the recipe you are going to get. Feel free to add in whatever sweeteners you want, whatever spices you want. Don’t be scared, you cannot possibly mess it up, just make sure you go half-teaspoon by half-teaspoon with spices, and if you add sweetener start with 2 teaspoons at a time. If you are using Stevia, go drop by drop, or pinch by pinch.
And making homemade milks on your own saves you money!!! One bottle of Tigernut Horchata at Whole Foods is $6.99 for one 16 oz drink. As much as I love the ease of buying it, monetarily speaking, it just makes more sense to make it from scratch.
WHAT YOU WILL NEED:
1 cup shelled tigernuts
4 cups filtered water
OR if you are using a personal blender you will want to cut this recipe in half.
1.In a highspeed blender add 1 cup tigernuts and 4 cups of water and blend until the mixture has a white color and all the Tigernuts are broken down. About 2 minutes, sometimes less.
2. Using a large bowl with a nut-milk bag, place the nut-milk bag over the large bowl and pour milk into the nut-milk bag and squeeze/drain the milk into the bowl. Squeeze the nut bag, making sure to get as much milk out as possible and then discard the pulp left in the bag. The milk remaining in the bowl is what you want to save.
3. Store in a mason jar or glass jar in the fridge for up to 4 days.
If using a Nutribullet or Ninja blender, you may want to half the recipe, otherwise your machine will over flow.
Remember, this is a raw beverage, and depending on fridge temperatures may expire more quickly, or stay longer. You will know by tasting it. If it tastes sour, then it has gone bad.
I hope you guys enjoy this recipe as much as I do!
- 1 cup shelled tigernuts
- 4 cups filtered water
- Highspeed Blender
- Nut-Milk Bag
- In a highspeed blender add 1 cup tigernuts and 4 cups of water and blend until the mixture has a white color and all the Tigernuts are broken down. About 2 minutes, sometimes less.
- Using a large bowl with a nut-milk bag, place the nut-milk bag over the large bowl and pour milk into the nut bag and squeeze/drain the milk into the bowl. Squeeze the nut bag, making sure to get as much milk out as possible and then discard the pulp left in the bag. The milk remaining in the bowl is what you want to save.
- Store in a mason jar or glass jar in the fridge for up to 4 days.
Love & Nut-Free Milks!