By Jenny Wood, Natural Chef
This creamy milk drink is a delicious, plant-based alternative to sugary hot chocolate. Tiger nuts are rich in many nutrients and high in fibre (33g of fibre per 100g) contributing to a good digestive system. We love it alongside our granola snacks or if you wanted to drink it as an alternative to coffee you could add some extra cacao nibs which contain caffeine and are a rich source of minerals and antioxidants
Ingredients (makes 2 large / 4 small cups)
60g SO Sustainable Tiger Nuts (pre-soaked overnight or for a minimum of 4 hours)
5g SO Sustainable raw cacao nibs
7.5ml vanilla bean paste
400ml filtered water
Small pinch of sea salt
2 ice cubes
Drain and rinse the tiger nuts and place them in a blender / bullet together with the water and ice cubes.
Blend until smooth in consistency (approx 30 seconds) then add the cacao nibs, vanilla bean paste and salt and blend for a few seconds more.
Pour contents into a nut milk bag or sheet of muslin and strain through the milk.
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