Almond milk

Almond milk

Latte di mandorle

By
From
Venice
Photographer
Helen Cathcart

The mainstay of many a medieval recipe was nuts, especially almonds, which were ground and used to a thicken sauces, or made into white almond milk. In the Strada Nuova is a large nut stand. Here you can find almonds jostling with wonderful wet walnuts, pistachios and caramel-coloured hazelnuts.

Almond milk was a staple ingredient in the medieval Venetian kitchen. It was made then more or less as it can be made now, except that my sieve is metal rather than made from horsehair! Shop-bought almond milk is fine to use as a replacement, I would go for unsweetened in both cases. This same method can be followed to make hazelnut or cashew milk.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make almond milk, take 100 g shelled but not peeled almonds and soak in enough cold water to cover them for 8 hours to 2 days in the fridge; change the water twice during this time. (Shelled almonds with skins give more flavour than blanched almonds but either can be used.) The longer you leave them the more flavour you get. Strain, discard the water and put the nuts into a food processor with 400 ml of clean water. Blend until finely ground and you have a creamy milk. Pour into a large lidded jug or bowl, cover and store in the fridge for up to 3 days. This will give you a mild flavour and thickish milk. If you don’t want the bits or you want a thinner milk, you can strain it but I like to keep them in. If you do sieve it, the almond meal can be dried in a very low oven and used in any recipe that calls for ground almonds.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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