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Tigernut Milk (Kunnu Aya) Recipe

Tigernut Milk (Kunnu Aya) Recipe


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4.9 from 23 reviews

  • Author: Emma
  • Total Time: 10 minutes (plus 24 hours soaking)
  • Yield: 4 cups 1x
  • Diet: Vegetarian

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)
  • 12 tablespoons dates or honey (optional, for sweetness)
  • 1/2 teaspoon vanilla extract (optional)
  • pinch of salt

Instructions

  1. Rinse and soak the tigernuts: Rinse the dried tigernuts thoroughly, then soak them in water for at least 24 hours or until softened.
  2. 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.
  3. 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.
  4. 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