Moroccan · Drink
Suhoor Fig & Walnut Milk
A nourishing blended milk for the pre-dawn meal — dried figs and walnuts whizzed into warm milk with cinnamon, giving a thick, mineral-rich drink that provides slow, steady energy for the fasting day. Naturally sweet from the figs and grounding from the nuts, it is both drink and light meal in a glass.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 8 dried figs, stems removed
- 60 g walnuts, toasted
- 800 ml milk
- 1/2 tsp ground cinnamon
- 1 tbsp honey, if needed
- Pinch of salt
Method
- 1
Soften the figs
Soak the dried figs in a little warm milk for 10–15 minutes until plump and soft.
- 2
Blend
Blend the soaked figs, walnuts, milk, cinnamon and salt until as smooth as possible.
- 3
Warm
Warm the mixture gently in a pan, stirring, until steaming but not boiling.
- 4
Adjust
Taste and add honey only if the figs haven't sweetened it enough, and loosen with milk to your liking.
- 5
Serve
Pour into glasses and serve warm for a gentle, sustaining start to the fasting day.
Chef's tips
- Soaking the figs is key to a smooth drink; unsoaked they leave chewy specks behind.
- Toast the walnuts first for a deeper, rounder flavour.
- Blend it thick to sip as a light meal, or thinner with extra milk as a warming drink.
Frequently asked questions
Why figs and walnuts for suhoor?
Both are dense in slow-release energy, fibre and minerals, making a blended fig-and-walnut milk a nourishing, sustaining choice before a day of fasting.
Can I serve it cold?
Yes; it is good chilled over ice in warmer weather, though warm is more traditional and comforting in the pre-dawn hours.