Ingredients
2 Cups tiger nut (Dried tiger nuts was used)
1 big coconut flesh (chopped) optional
1/2 cup dates (chopped); use more or less
1 teaspoon ginger (minced) optional
2 teaspoons vanilla essence/cinnamon powder (optional)
Instructions
Hydrate the tiger nuts in water and place it in the refrigerator (to avoid fermentation) for 24-48 hours. If you’re using fresh tiger nuts just rinse and blend with water quantity you want to add.
For the drink
Pit the dates and chop into pieces, I’m using pitted so I don’t need to do that.
Break up the coconut and cut into small pieces
Drain the tiger nuts and rinse again. If there are black/bad nuts among the ones you soaked pick them out and discard them.
Blend the tiger nuts, coconut, dates together with water. Let the water be enough just to cover the tiger nuts and other ingredients. Don’t be tempted to add a lot of ginger so it won’t overpower the drink.
You will need cheesecloth and below is how the cheesecloth I used look like, use any fine sieve and if you’re in doubt you can sieve twice.
Pour the blended mixture into the cheesecloth/strainer/mesh and sieve the content.
Make sure you rinse out the blender and sieve everything together.
Pour in a jar/ bottled and refrigerate. When you’re ready to drink add cinnamon powder or one-two drops of vanilla essence, but this is optional.
Tigernut drink is good to drink up within a day but that being said It can stay in the refrigerator for a couple of days.
Recipe notes
Make sure all the containers you’re using are clean because it doesn’t involve cooking and if you desire, slightly warm it up (the drink) and cool down completely before refrigerating.
Tiger nuts are rich in many nutrients, they aid good digestion and can protect against health conditions, such as diabetes, fever and heart disease.
Recipe and preparation by chef Aliyah Sodamade
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