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Almond Milk

A homemade almond milk made by blanching almonds, pounding with flower water, steeping, straining, and sweetening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Almond Milk

Why it works: Almond and rose are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,465 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Milk

Ingredients

Directions

Prepare the almonds

  1. Blanch the sweet and bitter almonds.

  2. Pound the almonds in a mortar with a little rose or orange flower water.

Make the almond milk

  1. Put the pounded almonds into a jug and pour over 1 pint of cold water.

  2. Let it stand for 12 hours, stirring occasionally.

  3. Strain through a fine sieve.

  4. Sweeten the almond milk to taste with capillaire or sugar candy.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Rose + sugartop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet almonds
Provide the main body of the milk, giving it its creamy, nutty base.
Bitter almonds
Add a sharper, more aromatic almond flavour in small quantity.
Rose or orange flower water
Adds a floral aroma that complements the almond flavour.

The step that matters

Straining through a fine sieve. Ground almonds left in the liquid make the milk gritty. A fine sieve catches the remaining particles so the milk is smooth.

“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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