Why it works: Almond and dates work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 217 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
Almond Milk I
4 cups (1 l/1.1 US qt)Ingredients
Directions
Prepare
Soak the almonds in the water overnight until they swell and become supple.
Make and strain
Grind the soaked almonds and water in a blender, adding a pinch of salt and a few dates if desired.
Strain the almond mixture through a fine filter, such as folded cheesecloth or a nut milk bag, to remove the solids.
Serve
Use the almond milk immediately or chill.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Date | 1 date (24g) medjool | 66 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Almond + datestop 7% of all pairsSmell alikemoderateCooked together217 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Almonds
- Provide the fat and protein that give the milk its body and creamy mouthfeel.
- Water
- Extracts the almond solids and forms the liquid base of the milk.
The step that matters
Straining through a fine filter. Fine particles stay suspended in the liquid unless removed, so a coarse strainer leaves the milk gritty. Folded cheesecloth or a nut milk bag holds back the small solids while letting the liquid pass through.
“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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