This warming and restorative chai spiced tiger nut milk is a nutritious alternative to the popular but often overly sugary chai lattes.


500ml water

3 black peppercorns

3 cardamom pods

21/2cm (1 inch) stick of cinnamon or 1/2-1tsp ground cinnamon

4g fresh ginger, peeled and roughly chopped

Generous pinch of saffron

100g tiger nuts, soaked in 140ml water overnight

8 almonds (about 12g) soaked in 60ml water overnight

8 shelled, raw, unsalted pistachios, soaked in 60ml water overnight

2 dates, pitted 

Pinch of kelp powder (optional)

1 tsp rosewater


Add 500ml of water, black peppercorns, cardamom pods, cinnamon, ginger and saffron to a saucepan and bring to the boil.  Simmer for 15 minutes then remove the pan from the heat and set aside to cool, allowing the spices to infuse and flavour the water.

Once cooled, sieve the spiced water, retaining the liquid as a base for the tiger nut milk and keeping the spices for later.

Add enough hot water to the spiced water to make it up to 400ml.  Blend this with the 100g of tiger nuts (removed from the water they were soaked in) and sieve the milk as described in the recipe on page 94.

Remove the almonds and pistachios from the water used to soak them in.  Add the nuts, dates, kelp (if using), rosewater and the spices set aside earlier to the milk.  Blend using a high-powered blender to make an aromatic spiced milk.

Serve warm.

Recipe: Plant Milk Power