I have to admit I don’t tend to make my own nut milk, most of the times I take the lazy route and just go for the shop bought ones. Saying that I think there is something very special about making your own non dairy milk. First of all it always turn up so much creamier than the one you buy, second of all you can really go crazy with different flavours and create your personal nut milk of choice!

 I wasn’t really familiar with tiger nuts until the Tiger nut Company sent me a bag full of these kind of prehistoric looking wrinkly round things. After looking at them for about a week contemplating what to do with them I decide to take the easy option and make milk. The result was outstanding! Super creamy, naturally sweet, silky, tiger nuts milk.

 In case you don’t know tiger nuts are rich in fibres,magnesium and vitamin E. They are also a very good source of protein and healthy fats.

 Below you can find 3 of my favourite flavours, needless to say the chocolate is just to die for. If you are looking for something to use for your everyday porridge or for your smoothies the vanilla and maple is the perfect choice, whether the salted caramel is ideal when you want to go the extra mile and treat yourself with something special. It’s obviously best to drink them straight away but they will last in the fridge for up to 5 days.

 Vanilla Maple Tiger nut milk:

 1 cup of tiger nuts

 3 cups of water

 1 tablespoon of maple syrup

 1 teaspoon of vanilla powder or essence

 Chocolate version:

 1 ½ tablespoon of raw cacao (or more if you want it more chocolately)

 3 pitted dates (preferably soaked in some warm water for ½ an hour)

 1/2 teaspoon of cinnamon

 Salted caramel:

 1 ½ tablespoon of carob powder

 2 tablespoon of coconut syrup

 A pinch of sea salt

 Soak the tiger nut in plenty of water the night before you are planning to make the milk (they need to soak for at least 8 hours). Drain and rinse the nuts and place them in a blender with the 3 cups of water. Blend for at least 1 minutes until a frothy milk starts to form.

 Pour the milk mixture into a cheese cloth/nut milk bag ( an old pair of tights will do too) and with your hands squeeze out the liquid. Once you got all the liquid out transfer the milk back the blender and add the maple syrup and the vanilla (or the flavour of your choice) and blend again until it’s all smooth.

Store the milk into air tight bottle or jar in the fridge for up to 5 days. Separation is natural so make sure you give it a quick shake before using it.