Nigerian-style Tigernut Milk

Kunnu Aya (Nigerian-style Tigernut Milk)

Total Time: 14 hours, 10 minutes

Yield: about 1 quart

A traditional food of both Spain and Nigeria, tigernuts are rich in minerals including calcium, iron, magnesium, potassium and phosphorus. They're also rich in vitamins E and C. Tigernut milk (or Kunnu Aya) is a traditional Nigerian method of preparing tigernuts, which highlights their natural soft, sweet creamy notes and a flavor reminiscent of roasted chestnuts.


  • 8 ounces raw, organic tigernuts
  • 1 quart filtered water
  • 1 ceylon cinnamon stick
  • 3 cardamom pods
  • 1/2 cup organic piloncillo or jaggery, optional


  1. Pour the tigernuts and cinnamon stick into a medium-sized mixing bowl, and cover them with warm water. Allow them to soak in the water at least 12 and up to 24 hours, or until softened.
  2. Transfer the tigernuts, soaking water, cinnamon stick, cardamom pods and jaggery to a high-powered blender, and until they form a smooth paste, adding water as necessary to allow even blending. 
  3. Allow the paste to sit in the fridge for an hour to rest, and then spoon it into a nut milk bag, press it through, and serve over ice.


Recipe created by Nourished Kitchen 

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