I spent the afternoon watching tiger nut milk being made the local way, and it was such a satisfying process. There’s something about seeing natural ingredients come together with no additives or preservatives, just simple local tools and hands that know what they’re doing. The version we made had coconut and a touch of dried nutmeg for extra flavor, and I have to say, the combination was incredible.
The ingredients were straightforward and all natural. Nothing fancy, just the good stuff:
Ingredients:
Tiger nuts (soaked overnight)
Fresh coconut (peeled and chopped)
Dried nutmeg (crushed)
Water
Dates (optional, for sweetening)
That’s it. No sugar, no artificial flavorings. Just tiger nuts, coconut, nutmeg, and water. A few people like to add dates for sweetness, but even without them, the drink had a natural, slightly nutty and creamy taste that was really refreshing.
We started off with dried tiger nuts that had been soaked overnight in a bowl of water. They were soft and plump by the next morning, easier to blend and extract milk from. If you’ve ever chewed tiger nuts dry, you know how tough they can be. So soaking is key, it brings out the flavor and makes the grinding much easier.
Next came the coconut, which had been broken open earlier in the morning. I watched them remove the flesh from the shell, peel off the brown layer to keep the milk pure white, and chop it into small pieces. The smell of fresh coconut is something else—sweet, clean, and tropical.
For the nutmeg, we used the dried version. It was ground manually using a local grinder, one of those simple, rugged machines you see in small community grinding spots. The nutmeg was dry and hard, so it was crushed first using a stone before being tossed into the grinder with the other ingredients. It gave the milk a subtle spicy aroma, not overpowering at all, just enough to make the drink feel warm and comforting.
Once the tiger nuts, coconut, and dried nutmeg were ready, everything was mixed together in a large bowl. The ratio was roughly equal parts tiger nuts and coconut, with just a sprinkle of the ground nutmeg. A bit of water was added to help the grinding process.
Now, the grinder we used was one of those local metal grinding machines that you often find in open-air markets or beside small provision shops. It’s not fancy, but it gets the job done. You feed in the ingredients little by little, and thick, creamy pulp starts coming out into a large basin. The mix of coconut and tiger nuts made the consistency really rich, nothing watery or thin.
After the first grind, we added more clean water to the pulp and passed it through the grinder again. This second round helps to get every last bit of milk out of the mix. At this point, the aroma was already filling the area, a sweet blend of coconut and nutmeg with that earthy, nutty smell from the tiger nuts.
Next came the straining process. A clean muslin cloth was used to separate the milk from the pulp. This part takes patience, you scoop some of the thick mixture into the cloth, twist it tight, and squeeze. And when I say squeeze, I mean really squeeze. It’s physical work, but watching that pure white milk drip out was worth it.
The first batch of milk that comes out is always the thickest and creamiest. After a few rounds of squeezing and adding water, the milk is ready. Some people like it thicker, others prefer it lighter, it’s all about personal taste.
Once everything was strained, the milk was poured into clean, small bottles. Each one was tightly sealed and placed in a cool area, ready for chilling. We didn’t use preservatives, so it had to be stored in the fridge and consumed within a few days.
The final product was smooth, rich, and naturally sweet, especially if you decide to add a few dates during grinding. But even without any sweetener, it tasted amazing. The coconut gave it that creamy tropical flavor, the nutmeg added warmth and a little spice, and the tiger nuts brought their signature sweetness and nuttiness.
Drinking it cold straight from the fridge was the best part. It’s one of those drinks that’s not only refreshing but also filling. It feels like a snack and a drink all in one. And because it’s dairy-free and made entirely from plants, it’s perfect for anyone who’s lactose-intolerant or just looking for a healthier milk option.
What I loved most about the whole process was how natural and hands-on everything was. No machines beyond the simple grinder, no chemical ingredients, no artificial stuff, just fresh, local ingredients and real work. It reminded me how much better things taste when they’re made slowly, with care.
If you ever get the chance to make your own tiger nut milk like this, or even just watch it being made, I highly recommend it. It gives you a whole new appreciation for what goes into your food and drink. And once you taste that creamy mix of tiger nut, coconut, and nutmeg, you’ll see why people love it so much.
My regret is just that i didn't get to take enough photos because we were so busy with the nutmeg process.
This wasn’t just a drink, it was a small experience, a memory. And now, every time I open one of those small bottles, it takes me back to that grinder, the scent of nutmeg in the air, and the feeling of watching something real being made from scratch.
All photos are mine.