Cooking With Almond Milk
During the Middle Ages, almond milk was popular amongst inhabitants of both the Islamic and Christian faith. Its vegetable qualities (a nut that is a seed of a fruit that is also a plant) allowed people to consume almonds during Lent. In medieval kitchens, people used almond milk over cow’s milk because it did not spoil as quickly. The history of this beverage has even made an appearance in a 14th century recipe for almond milk that was suggested a substitute for the milk of animals when fasting arrived.
Ground almonds are used to make this milk, which does not contain any cholesterol or lactose. Decorating the shelves of grocery stores, there are commercial selections of almond milk that come in plain, chocolate, and vanilla flavors. Below you will find a recipe for homemade almond milk, but make sure you stay away from bitter almonds. When bitter almonds and water are blended, poisonous cyanide is released.
Homemade Almond Milk
Ingredients
1 cup of blanched almonds
3 tablespoons of honey (or maple syrup)
1 teaspoon of vanilla
Instructions
1) Place one cup of blanched almonds into a blender.
2) Grind into a fine meal.
3) Add three tablespoons of honey (or maple syrup) and one teaspoon of vanilla to the almonds.
4) Gradually add two cups of water while the blender is still running.
5) Strain the liquid to remove the almond pulp.
Posted
on
Thursday, December 27th, 2007 at 8:40 pm under
