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4 Serves
495 Mins
Soak the tiger nuts in a large bowl of water for at least 8 hours or overnight to soften them.
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Vitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
153 µg / 400 µgCalcium
275 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
349 mg / 420 mgPhosphorus
489 mg / 1,250 mgPotassium
1188 mg / 4,700 mgSodium
381 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
5 g / 28 gSugar
25 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Drain the soaked tiger nuts and place them into a blender along with fresh water, sugar, a cinnamon stick, and a strip of lemon peel.
Blend the mixture on high speed until smooth and creamy, then strain the liquid through a cheesecloth or fine mesh strainer into a pitcher, squeezing well to extract all the milk.
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