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Chai Tiger Nut Milk

Tiger Nut Milk has all the tastes and aroma of chai without the ginger.  Made with simple real food ingredients that can be whipped up in minutes in a blender.  Gluten-free, dairy-free, vegan and paleo.  
Prep Time12 minutes
Total Time12 minutes
Course: Drinks
Cuisine: AIP, American, Brazilian, Gluten-Free, Paleo, Vegan
Keyword: alternative milk, chai, chai milk, cinnamon, healthy, nutmeg, spiced, tiger nut
Servings: 4 cups
Author: Julie Rosenthal

Equipment

  • high-speed blender
  • nut-milk bag or cheese cloth
  • medium sized bowl

Ingredients

  • 1 cup shelled tiger nuts
  • 4 cups spring water
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon nutmeg
  • teaspoon clove
  • pinch Himalayan pink salt or sea salt

Chose ONE sweetener:

  • 2-3 drops liquid stevia, optional
  • 2-3 whole and pitted Medjool dates, optional pitted
  • 2 tablespoon maple syrup, optional

Instructions

  • 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. Over a medium sized bowl, use a nut milk bag and strain the mixture into the bowl. Discard pulp in bag.
  • Rinse your blender and pour the milk back into your blender. Add the dates, maple syrup, stevia if using, nutmeg, cardamom, cinnamon, clove, and salt and blast again till blended. Strain again. Discard pulp. Stores in the fridge for up to 3 days max. Can be served on ice, room temp, or warmed up.

Notes

If you use Stevia, do not use maple syrup or dates.  It will be too sweet, and may even give aftertastes.  You are to use stevia, OR maple syrup and dates.  It's one or the other.