Low-Carb Spanish Horchata

Step 1Prepare the tigernut milk a day in advance by following these instructions. Mix 4 cups of tigernut milk with 2 cups of coconut milk and sweetener (if used). Stir until the sweetener is dissolved and pour in a jug. Add cinnamon sticks and place in a fridge. Let it infuse for at least 2 hours or overnight.

Step 2Serve over ice and sprinkle with some cinnamon. Keep refrigerated and use within one week.