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.