This easy yet nutritious tiger nut milk is refreshing and utterly creamy. It requires only a few simple steps. Serve chilled or store it in the refrigerator. For a bonus, use it in baked goods, beverages, pancakes, or cereal.
Pair it with my Nigerian meat pie or use it as a dairy substitute for milk or bubble tea.
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I fondly remember my childhood days when we would buy this in bulk and hold chewing contests. Whoever had the most shafts wins. We celebrated the joy of friendly competition. We were determined to turn a simple activity into an unforgettable experience. What a workout for the jaw and a reminder of the fun in a contest!
Reasons to Love this Tiger Nut Milk Recipe
- It's easy to make. To make prepping much easier, soak the nuts overnight.
- It can be used in various ways, like baking, cooking, and mixing.
- Do you have dietary restrictions? Use it as a replacement for dairy and enjoy the same great taste.
- Tigernut milk is nutritious, packed with healthy fats and fiber, and naturally sweetened.
- It’s great for those who are lactose intolerant.
What Is Tiger Nuts
Tiger nuts are small, wrinkled tubers with a sweet, nutty flavor similar to almonds and coconut. They're chewy when fresh and crunchy when dried. Nut-free and fiber-rich, they're often used for dairy-free milk and gluten-free flour (just like my pecan nut flour recipe).
Kunu Aya is a traditional Nigerian drink made from tiger nuts (aya). It is often blended with dates, coconut, and spices such as ginger and cloves. It is naturally sweet, creamy, and refreshing, with a nutty flavor.
It’s commonly enjoyed as a nutritious beverage, especially in northern Nigeria. Did I mention it's an aphrodisiac? You betcha!
📃Ingredient Description
Here are some of the simple ingredients needed to make this kunu aya recipe:
- Tiger nuts: Fresh tiger nuts are recommended, but if you are like me and can’t get your hands on some, use the dried version. You can find these on Amazon or your local continental grocer. I was fortunate to be gifted these by my mom, who is visiting from Nigeria.
- Sweetener: Maple syrup or honey works just as well. Date syrup is another awesome choice if you don’t mind the color being altered.
- Vanilla extract: Pure vanilla extract is a preferred addition. I love the flavor it adds to the drink. It’s so subtle that you wouldn’t know it was added.
- Ginger: The street vendors in Nigeria use fresh ginger for this drink, but I find it overpowers the drink, especially if you are not a fan. Use ground ginger instead for the same great taste.
Please refer to the recipe card for the exact measurements.
💭Variations and Substitutions
- Add other nuts: Nuts like coconut or almonds add nutrients and flavor to the drink.
- Spices: A dash of ground cloves adds a distinct flavor to the drink, just like the ginger.
- Other flavors: Most street vendors in Nigeria add fresh bananas to the seeds before blending. While that is equally delicious, I am not fond of the texture. While experimenting, I used pure banana powder, and I found that to be 100 times better than fresh bananas, as it also lengthens the shelf life.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: rinse the dried tiger nuts under water to remove impurities.
Step 2: Soak it for an extended period to soften the seeds so they’re easier to blend. Place it in a clean, medium-sized bowl and cover it with a kitchen towel or cling wrap.
Step 3: Drain the soaked nuts and transfer them to a heavy-duty blender. Pour in the purified water and blend.
Step 4: Blend until it's smooth and creamy.
Step 5: Place cheesecloth over a pitcher or clean shallow bowl. Pour the liquid over the cheesecloth and give it a nice squeeze.
Step 6: Add the vanilla extract, honey, and salt. Stir to combine. Transfer to a clean jar or bottle. Serve chilled. Store in a glass milk bottle or jar. Enjoy!
👩🏽🍳Maur's Tips
- Pick the nuts to avoid adding stones or dirt.
- I recommend pouring the liquid directly into a jar or shallow bowl using a funnel. This will prevent the liquid from splattering off the spout.
- Soaking the nuts for a long time is vital, as this helps them release all the juice and makes them soft.
- Consider blending it in batches, as the liquid will rise while it blends.
- You can use less liquid or more. The less liquid, the stringier the nut milk flavor; the more liquid, the more the flavor dissipates.
- Blend the nuts in a high-powered blender. This ensures the nuts are properly blended, and you get all the creamy liquid.
- Use a cheesecloth bag to get a good squeeze, more liquid, and more pulp.
- If possible, get a second hand to pour the mix into the cheese bag, as it can be tricky to pour solo.
- If using a cheesecloth bag, fasten the top with the string provided before you start to squeeze.
- Work quickly, as the milk might sour if not refrigerated in time.
- Store in a clean, airtight bottle. To extend the shelf life, immerse the bottles in boiling water to remove contamination before use.
- If you don’t intend to use it all at once, freeze it for later. Defrost in the refrigerator or at room temperature.
Other Uses for Tiger Nuts
In addition to making milk, you can use it to make nut flour. Here is how to make it:
- Wash and spread the nuts on a baking sheet to dry. Once dried, place the seeds in a coffee grinder or high-powered blender.
- Blend WITHOUT water until it’s completely smooth.
- Store in an airtight container and use it in baked goods like other nut flours. For best results, freeze it like you would almond flour.
✅Recipe FAQS
Refrigerate Immediately: pour the milk into an airtight bottle or jar and store it in the fridge. It should stay fresh for 3–5 days.
Shake Before Use: Natural separation occurs, so shake well before drinking.
Freeze for Longer Storage: Pour into ice cube trays or an airtight freezer-safe container and freeze for up to 3 months.
Thanks to their natural sugars and fiber, tiger nuts are a high-carbohydrate food. They also have healthy fats and some protein, making them a nutrient-rich tuber.
Love this Milk. Here are More Ways to Use Tiger Nut Milk:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
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📖 Recipe
Tiger Nut Milk
Equipment
- Cheesecloth
- Medium bowl
- Pitcher
- Milk bottle or jar
Ingredients
- 2 cups dried tiger nuts or fresh (see note 1)
- 8 cups filtered water
- 3 tablespoons honey maple or date syrup (see note 2)
- 2 teaspoons ground ginger, sifted or fresh (add more if you like the pungent taste)
- 2 teaspoons pure vanilla extract (optional)
- ½ teaspoon kosher salt or sea salt
Instructions
- Add the tiger nuts to a bowl and cover them with enough water to submerge them. Let the tiger nuts soak for 12 hours or overnight to soften the seeds. I find 24 hours to be a sweet spot for getting the seeds plump and softer.2 cups dried tiger nuts
- Once the tiger nuts are soaked, drain them from the water and rinse them until the water comes out clean (To remove any impurities).
- Add the softened nuts into a heavy-duty blender with 6-8 cups of filtered water.(Work in batches if you have a small blender)8 cups filtered water
- Blend the mixture on high speed for 1 minute or until roughly blended and creamy.
- Place a nut milk bag, clean dish towel, or cheesecloth over a large bowl or pitcher. Carefully pour the tiger nut milk into the bag or towel and strain the liquid into the bowl/pitcher. Use both hands to squeeze out the milk, then discard the shaft or set it aside for future use (see post for other ways to use or preserve it).
- Add the vanilla extract, honey or maple syrup, ground ginger, and salt to the milk. Use a wooden spoon, rubber spatula, or whisk to mix the ingredients until combined.**Work quickly, as the milk might sour if it’s at room temperature for longer.**3 tablespoons honey, 2 teaspoons ground ginger, sifted, 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt
- Gently pour the milk into clean storage bottles or jars. Cover tightly and refrigerate. Once chilled, give the bottle a nice shake before serving ( the milk will settle at the top or bottom).If you’d rather drink it immediately, shake over ice and enjoy!Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.
Notes
- Consider blending it in batches, as the liquid will rise while it blends.
- If using a cheesecloth bag, fasten the top with the string provided before you start to squeeze.
- Most street vendors in Nigeria add fresh bananas to the seeds before blending. While that is equally delicious, I am not fond of the texture. While experimenting, I used pure banana powder, and I found that to be 100 times better than fresh bananas, as it also lengthens the shelf life.
The bottled milk can last up to a week in the refrigerator or freeze (in a freezer-safe container) for up to a month.
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