Name: Mauritanian Sour Milk Drink
Prep time: 10 min
Total time: 10 min
Yield: 4 cups
Cuisine: Mauritanian
Ingredients: 2 cups cultured buttermilk (or traditionally fermented sour milk); 2 cups cold water; 3 tablespoons granulated sugar; 1 tablespoon date syrup (or honey); 1/4 teaspoon fine sea salt; 8 fresh mint leaves, plus extra for garnish; 1 cup crushed ice; 1/2 teaspoon vanilla extract (optional)

This refreshing Mauritanian sour milk drink is a beloved staple across the Sahel region, traditionally made from naturally fermented camel or cow milk. Light, tangy, and gently sweetened with sugar and date syrup, it's sipped ice-cold to beat the desert heat and is a popular thirst-quencher during Ramadan iftar gatherings. The frothy, creamy texture makes it both nourishing and deeply satisfying.

Prep Time10 mins

Cook Time0 mins

Total Time10 mins

Servings4

Yield4 cups

Nutrition Facts

Per serving (estimated)

170 kcalCalories
6 gFat
3.5 gSaturated Fat
22 gCarbs
0 gFiber
21 gSugar
6 gProtein
210 mgSodium
290 mgPotassium
240 mgCalcium
0.2 mgIron
2 mgVitamin C
180 mcgVitamin A

Ingredients

For the drink

2 cups cultured buttermilk (or traditionally fermented sour milk)
2 cups cold water
3 tablespoons granulated sugar
1 tablespoon date syrup (or honey)
1/4 teaspoon fine sea salt
8 fresh mint leaves, plus extra for garnish
1 cup crushed ice
1/2 teaspoon vanilla extract (optional)

Directions

Pour the buttermilk and cold water into a large pitcher and whisk until smooth and fully combined.
Stir in the sugar, date syrup, sea salt, and vanilla extract if using; whisk for about 1 minute until the sugar is fully dissolved.
Gently tear the mint leaves to release their oils and add them to the pitcher; let the mixture steep in the refrigerator for at least 30 minutes.
Remove the pitcher from the fridge and strain out the mint leaves, pressing gently to extract any extra flavor.
Fill four tall glasses with crushed ice, then pour the chilled sour milk drink over the ice.
Garnish each glass with a fresh sprig of mint and serve immediately while cold and frothy.
For an extra-thick froth, give the drink a vigorous 30-second shake in a sealed jar just before pouring.

Cook’s Notes

Cultured buttermilk is the easiest substitute for traditional fermented camel milk, which has a similar tangy depth.
Adjust the sugar up or down depending on how sour your buttermilk is—taste before adding the full amount.
For the most authentic flavor, let the mixed drink rest overnight in the fridge so the mint infuses fully.
Date syrup gives a rounded, caramel-like sweetness that plain sugar can't match.
Always serve zrig ice-cold; the temperature balances the tang and makes it incredibly refreshing in hot weather.