When my husband and I decided to go paleo, one of the most difficult things for me to give up was milk. Mostly, because my coffee felt so sad and lonely without it. Most of my friends who were trying the Whole 30 or practicing a paleo lifestyle were able to get their “milk fix” through coconut or almond milk. unfortunately, due to allergies, neither of those options will work in our household.
Even though paleo recipes are supposed to be dairy free, a lot of them will require a milk substitute of some sort – and it is almost always coconut or nut based. I was determined to find an option that would work for my family. After experimenting with a few options using hemp or flax seeds, I had almost given up that i would find a tasty and satisfying alternative to milk. Then something magical happened – I discovered the tiger nut!
In spite of it’s name, the tiger nut is NOT a nut; it is a tuber (you know, like potato’s and cassava). According to the tiger nut USA website, they are not only nut free, but also gluten free, dairy free and ALLERGY free!!! Amazing. From everything I read, the tiger nut appeared to be an amazing super food. Thought to be the first crop cultivated by humans, definitely paleo, and packed with nutrients. It is high in fiber, magnesium, potassium, iron, zinc, copper and (according to a review in Paleo Mag Online) “have a macronutrient ratio almost identical to that of human breast milk.”
Are you as excited as I am? I was shocked that I hadn’t heard about this amazing little tuber before! The tiger nut is most commonly used in horchata, a creamy and refreshing beverage sweetened with dates. Once I discovered that, I knew I could make tiger nut milk as my dairy substitute. Basing it off of a combination of a horchata recipe and an almond milk recipe, I came up with a delicious tiger nut milk. I’ve used this in several recipes, and it substitutes perfectly for almond milk. It is also very refreshing in my morning coffee, or on it’s own over ice.
To make tiger nut milk, you will need a few things.
- Tiger nuts (I like the Organic Gemini brand).
- Nut milk bag (I use this nut milk bag I bought on Amazon)
- A good blender ( I use the Ninja Mega Kitchen System (BL770))
- Maple Sugar
Nut free and coconut free paleo milk substitute.
- 5 oz Raw Tiger Nut
- 6 cups water
- 1 teaspoon cinnamon
- 1/2 tablespoon Maple Sugar
- 1 Bourbon Vanilla bean
- In a 24 oz mason jar, add the 5 oz of tiger nuts, vanilla bean, maple sugar and cinnamon.
- Fill the mason jar with boiling water. Cover and let sit in the fridge overnight (18-24 hours).
- Empty the contents of the mason jar into a blender. If your blender has measurement markers, fill it up with water up to the 6.5 cup line. If it doesn't, add 5 cups of water. Blend for about 2 minutes, or until the liquid is a milky white, and all of the pulp is finely ground.
- Using a nut milk bag, strain out the tiger nut pulp, keeping the liquid. Viola!
If you want, the tiger nut pulp can be used in baking. If you let it dry out and store it in an air-tight container, the pulp can be kept for several days and used in some great recipes!