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| 2 cups almond flour to 2 cups water |
Almond milk is a very basic and essential ingredient in medieval cookery. I wrote about its importance in this article:
Almond Milk. Rather than reiterate what I already said, I wanted to post about a nifty, quick method of making almond milk which used up a surplus of almond flour that I had left over after making the
callishones for the Battle of Five Armies dessert course. My current project is documenting various sops and pottages found in Harleian MS 279. A majority of them require almond milk. I could purchase unflavored almond milk, it has the basic ingredients needed, but quite a few recipes specified "thick" almond milk. In other words, what I needed would have to be thicker than the commercially prepared stuff. So I started researching on the internet for quick almond milk recipes and I found a remarkably simple recipe to make nut milk using nut flour and water
here.
The recipes that I am currently working on require the almond milk to be thick. In order to create a thicker almond milk I used twice the amount of almond flour to water then the recipe called for. I was amazed! This is a very quick, simple and delicious alternative preperation for making almond milk. I get to control what goes into it, and there are no additives that may or may not interfere with the items I will be making. I recommend you give it a try.
