Why it works: Almond and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Almond Milk
Ingredients
Directions
Make the milk
Beat the almonds with the sugar and 3 ounces of water until smooth.
Gradually add the remaining water while mixing.
Strain the mixture to remove any solids.
Serve
Serve chilled as a refreshing drink.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Almond + sugartop 18% of all pairsSmell alikemoderateCooked together15,679 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet almonds
- Provide the body, fat and nutty flavour that make up the milk.
- Powdered gum arabic
- Acts as a stabilizer, helping the milk stay evenly mixed instead of separating.
- White sugar
- Adds sweetness to balance the almond flavour.
The step that matters
Gradually add the remaining water while mixing. Adding water slowly while mixing helps the ground almonds disperse evenly instead of clumping, so the milk becomes smooth. Straining afterward removes any remaining fine solids.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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