Niger-Style Spiced Millet Drink

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A beloved traditional beverage from Niger, this spiced millet drink blends creamy millet with warming ginger, cloves, and a touch of chili. Lightly fermented for a gentle tang, it is naturally sweet, refreshing, and perfect for hot afternoons.

Nutrition Facts

Per serving (estimated)

• 190 kcalCalories
• 1.5 gFat
• 0.3 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 25 gSugar
• 3.5 gProtein
• 10 mgSodium
• 140 mgPotassium
• 22 mgCalcium
• 2 mgIron
• 4 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the millet base

• 2 cups pearl millet grains
• 4 cups water, for soaking
• 2 cups water, for blending
• 1 tablespoon fresh lemon juice

For the spice blend

• 3 inches fresh ginger root, peeled and sliced
• 1 teaspoon whole cloves
• 1/2 teaspoon ground cinnamon
• 2 small red chili peppers, stems removed
• 1/4 teaspoon ground nutmeg
• 1 cup warm water

For sweetening and fermenting

• 3/4 cup granulated sugar, or to taste
• 1/2 teaspoon instant yeast
• 5 cups cold water, for diluting
• Ice cubes, for serving

Directions

1. Rinse the millet under cool water, place in a large bowl, cover with 4 cups water, and soak overnight (8 to 12 hours) to soften the grains.
2. Drain the soaked millet, then transfer to a blender with 2 cups fresh water and the lemon juice. Blend on high until smooth and milky.
3. Strain the blended mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing firmly to extract all the liquid. Let stand for 1 hour so the starch settles.
4. Pour off the milky liquid into a clean pot, leaving the starchy sediment behind. Set the millet milk aside.
5. Combine ginger, cloves, cinnamon, chili peppers, nutmeg, and 1 cup warm water in a blender. Blend until smooth, then strain through cheesecloth into a separate bowl.
6. Pour the spice liquid into the pot with the millet milk, then stir in the sugar and instant yeast until the sugar dissolves. Cover loosely with a clean cloth.
7. Let the mixture ferment at room temperature for 6 to 8 hours until lightly bubbly and slightly tangy. Do not seal the pot tightly during this stage.
8. Strain once more through cheesecloth to remove any sediment, then stir in 5 cups cold water to reach your preferred consistency.
9. Chill in the refrigerator for at least 2 hours. Serve cold over ice cubes, stirring well before pouring into glasses.

Cook’s Notes

• For a thinner, more thirst-quenching drink, dilute with additional cold water before serving.
• Store leftovers in a covered pitcher in the refrigerator for up to 3 days; the tangy flavor deepens as it sits.
• Sorghum or fonio can replace millet for regional variation, though flavor and texture will shift slightly.
• Skip the yeast if you prefer a non-fermented version, though fermentation adds the traditional tangy complexity.
• Adjust the chili pepper quantity to your taste; remove seeds for milder heat or add an extra pepper for more kick.

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