Beverages > Medieval > Almond Milk >
3/4 C almonds, shelled
4 C warm water
In a large cooking pot, bring about eight cups of water to a boil. Add the almonds, and bring the water to a boil again (to blanch almonds). Pour the almonds into a strainer immediately after second boil, and run under cold water until they have cooled. Pinch the skins off each individual almond. In a blender, place half the almonds into two cups of warm water. Mix on medium speed until the almonds and water become a smooth, white liquid. Pour mixture into a large bowl. Add the other half of the blanched almonds into the blender, with two more cups of warm water. Repeat the mixing process, and then add to the large bowl containing the first half of the liquefied almonds.
Line a strainer with a double-layer of cheesecloth which has been washed and still damp. Strain almond milk through the cheesecloth, collecting the liquid into a separate bowl and squeezing as much as you can from the strainer. The almond milk is ready; store in a covered container in the refrigerator. Almond Milk can be used for a variety of medieval dishes from soups to stews, or in baking. It can also be consumed as a beverage by itself.
Food Fare Culinary Collection: Medieval Cuisine
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