
Almond Milk in the Middle Ages — History, Humors & Uses
Originally Published 11/10/2015 / Updated 10/1/2025
“The more things change, the more they remain the same.” That phrase feels especially true when we look at almond milk. Today, we reach for it as a dairy-free alternative in lattes or smoothies. In the Middle Ages, cooks turned to it for many of the same reasons: dietary restrictions, health, and versatility.
Almond milk appears in nearly every major medieval cookbook — from the English Forme of Cury (c. 1390) to French texts like Le Viandier. Whether thickened into custards, stirred into pottages, or sweetened for desserts, it was a foundational ingredient in European kitchens from the 13th–15th centuries. Understanding almond milk helps unlock a whole category of medieval recipes.
Origins & Spread of Almonds
The almond tree (Prunus dulcis) is native to the regions of modern-day Iran and Central Asia. Cultivation spread westward along trade networks into Persia and the Mediterranean by the first millennium BCE. The Greeks and Romans knew almonds well — Roman authors like Pliny the Elder mention them, and they were commonly served at banquets.
Through Roman expansion and later Arab influence in Spain and Sicily, almonds became established throughout southern Europe. By the 9th–10th centuries, almond-based dishes appear in Arabic medical and culinary texts, praised both for flavor and for their gentle, “cooling” effect in humoral medicine.
Almonds on the Move: From Orchard to Feast Table
- Italy & France: Almonds were cultivated in Mediterranean orchards and imported inland. French and Italian manuscripts from the 13th–14th centuries make frequent use of almond milk in sauces, custards, and pottages.
- England & Germany: By the late Middle Ages, almonds were arriving in northern ports like London, Lübeck, and Hamburg. They were expensive imports, sometimes listed alongside spices and sugar in customs rolls. Their cost gave them a dual role: practical (for fast days) but also a marker of wealth and status when used lavishly in feasts.
- Monastic & noble kitchens: Monasteries, bound by fasting rules, relied heavily on almond milk. Nobles embraced it for both practical and prestigious reasons, often specifying “thick” almond milk in their cookery books.
In this way, the humble almond traveled thousands of miles — from Asian orchards to English feasting halls — and almond milk became one of the most common “dairy substitutes” in medieval Europe.
Why Almond Milk Was Essential
- Religious fasting: Animal milk was prohibited on fast days. Almond milk allowed cooks to create “dairy-like” dishes during Lent and other observances.
- Shelf life: Fresh cow’s milk spoiled quickly. Almonds, stored dry, could be turned into fresh milk on demand.
- Status & luxury: Almonds were imported and costly, signaling refinement at noble tables.
- Versatility: Used in both savory and sweet contexts — soups, sauces, blancmange, custards, even beverages.
Almonds & Humoral Theory
In Galenic medicine, almonds were considered “hot and moist.” Almond milk, tempered with water, was thought gentler on the stomach than cow’s milk and was prescribed for the sick or those with delicate digestion. This idea echoes modern perceptions of almond milk as “lighter” and easier to digest.
How It Was Made
Medieval almond milk was made almost exactly as we do today:
- Soak whole almonds, then grind them to a paste with a mortar and pestle.
- Mix with warm water, wine, or broth depending on the recipe.
- Strain through cloth to produce a smooth liquid.
The ratio determined the thickness. Recipes often call for “thick” almond milk when a rich base was needed, or a thinner version for soups and sauces. Sweetening with sugar, honey, or rosewater was common, while savory versions might use broth or even wine.
Uses in Medieval Cookery
- Savory: In sauces like Rapeye, in fish pottages, or as the base for meatless soups.
- Sweet: In blancmange, rice puddings, and custards.
- Feasts: Almond milk was prepared in large quantities ahead of service — much like we buy cartons today.
Then & Now
The parallels are striking:
- Medieval: fasting, shelf-stable, luxury, versatile.
- Modern: vegan/dairy-free, shelf-stable cartons, premium organic blends, versatile in cooking.
What was once a Lenten necessity has become a café staple.