Coco Chin Tiger Nut Milk


  • 1 cup tigernuts

  • 4 cups water

  • ½ tsp. vanilla extract, optional

  • ¼ tsp. cinnamon

  • 1 Tbs. Agave syrup to sweeten, optional

  • Pinch of sea salt


  • High speed blender

Nut milk bag


  • Place the tigernuts and the water in a bowl, cover with a cloth, and place at room temperature for 24 - 48 hours.

  • Pour the soaking water and the soaked tigernuts in a blender. Blend for about a minute, until the mixture looks creamy. Add the vanilla, cinnamon, salt and agave.

  • Strain the milk through the nut milk bag into a container. Squeeze as much liquid as possible.

  • Chill the tigernut milk before serving.

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