Makes approximately 3 litres/12 cups


500 g/1 lb tiger nuts

Water for soaking overnight

2½ ltr/6 cups water

1 tsp ground cinnamon

1 piece lemon rind

500 g/1 lb white sugar

Wash the nuts very well under cold, running water then put into a large mixing bowl, cover with clean water and leave to soak for 12-14 hours.

Drain and wash the nuts again making sure the water runs clean. Put the nuts into a food processor and blend to the consistency of well-crushed nuts. Put the crushed nuts into a large mixing bowl and add the water, ground cinnamon and lemon rind and leave to soak for 3 hours.

Add the sugar, stir for a little while until the sugar has dissolved, then leave to stand for a further 30 minutes.

Drain the milk into another large bowl through a metal or plastic colander. Strain the milk a second time through a large damp muslin bag (or clean, damp cotton pillow case) and decant into bottles. Chill for a few hours before serving.

Will keep in the fridge for up to 5 days and can be frozen for up to 3 months.