Tigernut milk (called Kunnu Aya in Nigeria and Horchata de Chufa in Spain) is naturally sweet, creamy, and offers a luxurious, rich and nutty flavor. Unlike milks made from almonds or other nuts which are typically very high in inflammatory omega-6 fatty acids, tigernut milk is, instead, rich in monounsaturated fat, as well as minerals and vitamins C and E. For this reason, as far as non-dairy milks go, I tend to prefer tigernut milk or coconut milk.
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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 as well as sweetener is lovely. In Nigeria, kunnu aya is not flavored from time to time with sweet spices, but also with alligator pepper.
Why Tigernuts Are Good for You
Tigernuts are a rich source of nourishment, and remain a significant source of food for both the poor and the wealthy throughout northwest Africa. They're rich in minerals like calcium, iron, magnesium, potassium and phosphorus, as well as vitamins C and E. They're a good source of oleic acid (a monounsaturated fat also found in olive oil, avocado and pork fat), and which is associated with increased HDL (good) cholesterol levels.
Tigernuts, also a member of the nutsedge family, are also traditionally used in folk medicine along with ginger and mints to treat upset stomachs, digestive issues, and irritable bowels (read about it here).
Tigernuts are also a good source of prebiotics (that is food for the good beneficial bacteria in your gut!) like inulin and resistant starch.
FYI Tigernuts are Not Nuts
And, remember, tigernuts are not nuts. They are tiny tubers with a nut-like flavor and nut-like texture, so for those people who must avoid nuts, tigernut makes an excellent alternative in baking and cooking.
Khadyfari says
My tiger nut drink is som hw watery, hw cn i mk it a little bit tick my ingredients are tiger nut, dates, coconut n sweetener.
Kate says
Are tigernuts GAPS friendly??? I am on Stage 2 intro. I desperately need these!
Angela Sum says
I love tigernut milk, but, wonder why it gets slimy and mucilaginous after 1 or 2 days? At one point, I thought the soaking water was too warm, but, I get the same result from cold water processing. I use a vitamix for blending. The first day is perfect, although there is a significant amount of starch that settles. Two days after, the milk separates and even after shaking, there is a thick slimy character.
Jenny says
I haven't had this experience. It's possibly the fiber solidifying. It's rich in the same type of starch as arrowroot, which also takes on a viscous, slimy texture. As long as it smells and tastes okay, I think it's alright.
Nkii says
This happens when it ferments. It takes on a slightly yogurt like sourness. I personally love it in that state. Although, I do try to consume it rather quickly after that. If you're into fermented foods this is quite the treat. Just stir it well and enjoy!!!
Martha says
Do you discard the butternut puree after? I can compost, but was hoping you've used it as a flour for baking, perhaps?!
Martha says
Thank you, Auto-correct...but I meant tigernut, not butternut.
Jenny says
Yes, I discard it. You could keep it or compost it or try to dry it into a flour and let us know how it goes.
lolly says
I have really good childhood memories of kunnu aya and as a child we use to chew on the nut to get the milky juice and spit out the fibre.
Emmanuel says
HAve you ever preserve the tiger nut milk for more than three days?