Description
Learn how to make Tigernut Milk (Kunnu Aya), a delicious and creamy dairy-free milk alternative made from tigernuts. This West African drink is naturally sweet, nutty, and perfect for vegans and those following gluten-free or paleo diets.
Ingredients
Scale
Tigernut Milk (Kunnu Aya)
- 2 cups dried tigernuts
- 4 cups water (for blending)
- 1 teaspoon ground ginger (optional)
- 1–2 tablespoons dates or honey (optional, for sweetness)
- 1/2 teaspoon vanilla extract (optional)
- pinch of salt
Instructions
- Rinse and soak the tigernuts: Rinse the dried tigernuts thoroughly, then soak them in water for at least 24 hours or until softened.
- Blend the tigernuts: Drain and rinse the soaked tigernuts. Transfer them to a blender, add 4 cups of fresh water, and blend until smooth. Optional: Add ginger, dates or honey, vanilla, and salt.
- Strain the mixture: Strain the blended mixture using a nut milk bag, cheesecloth, or fine mesh sieve into a clean container, squeezing out as much liquid as possible.
- Store and enjoy: Store the tigernut milk in the refrigerator for up to 3–5 days. Shake well before each use.
Notes
- Tigernuts are naturally sweet and nutty.
- Leftover pulp can be dried for baking or added to smoothies.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: West African
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 9g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg