Tigernuts are a traditional food of Africa and Spain. The milk is naturally sweet, creamy with a rich and nutty flavour.

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Unlike milk made from almonds or other nuts, tiger nut milk is rich in unsaturated fat, as well as minerals and vitamins C and E.

Tigernut milk or kunnu aya can be made simply by soaking the tubers in water, blending and straining; however, the addition of spices like cardamom and cinnamon, dates, alligator pepper as well as a sweetener is lovely.

Ingredients

Tigernuts

Cinnamon

Ginger

Dates

Preparation

1. Pour the tigernuts and cinnamon into a mixing bowl, and cover them with warm water.

Soak in water for up to 24 hours, or until softened.

2. Transfer the soft tigernuts with its water, ginger, dates, alligator pepper to a high-powered blender, and until they form a smooth paste, adding water as necessary to allow even blending.

3. After blending, use a chiffon cloth to separate the chaff from the drink.

Serve over ice or refrigerate.