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The study was aimed at producing fermented drink from milk extract tiger nut (Cyperus esculentus) using lactic acid bacteria isolated from locally fermented milk (nono), and to compare it with a yoghurt brand at New Karu, Nasarawa State, in terms of physicochemical and consumers’ sensory properties. The extracted tiger nut milk was fermented with Lactobacillus bulgaricus and Streptococcus thermophilus in an anaerobic chamber, and the product was subjected to proximate and sensory evaluations. The result of the proximate analysis show that moisture, ash and carbohydrate were not significant (p>0.05), however crude fibre protein and fat were significant (p<0.05). The pH of all samples ranged from 4.0 – 4.2 and titrable acidity between 0.94 – 0.95. On the base of a preliminary consumers’ sensory evaluation texture was not significant for all the samples, appearance, aroma, taste, consistency and overall acceptance were significant. The result of the study revealed that tiger nut milk can be a good alternative to other source of milk for the production of fermented drink.