Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Almond Milk along with all the trcipes employing Almond Milk presented on this site, with 45 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Almond Milk recipes added to this site.

These recipes, all contain Almond Milk as a major wild food ingredient.

Almond Milk is a common Medieval thickening agent and milk replacement. It is a cloudy liquid prepared by steeping ground almonds in water, broth, or wine and then pounding in a mortar before passing through a fine-meshed sieve. A thicker version was also made, known as almond cream. Of course, today almond milk can be made by soaking almonds in water for 6 hours and then processing in a food processor until smooth.

Almond milk acted as the liquid base and/or thickening agent in a wide variety of medieval and Elizabethan dessert dishes. It was particularly useful in a time where refrigeration was unknown and milk would not keep. Medieval and Elizabethan cooks would use Almond Milk in recipes where we would use milk or cream today. Lately, there has been a resurgence in the use of almond milk both because of it's unique flavour and because it is a suitable milk replacement for those who are lactose intolerant (coconut milk is used in the same way in Asia).