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Place the tiger nuts in a bowl and cover with water and a layer above them, around the first 2cups/480ml listed above. Place in the fridge and leave to soak for 18-24 hours.
After soaking, drain and rinse the soaked tiger nuts well.
Place the tiger nuts in a blender with half of the second lot of water (ie around 1 cup/240ml). Blend well until the tiger nuts are broken up and the mixture looks milky and frothy.
Strain the mixture through a fine mesh sieve, collecting the liquid, then transfer the tiger nut mixture back to the blender. Add the remaining water, cinnamon and lemon zest and blend again.
Strain the mixture again, adding the liquid in with the first liquid you strained. Press down on the tiger nut grains with the back of a spoon or spatula to get as much liquid out of them as you can then discard the solids.
Chill the mixture until needed and/or serve with some ice. You can top the glass with a dusting of cinnamon for garnish, if you like.