Introduction — here’s the story
You probably think almond milk is a modern café flex — almond lattes, plant-milk aisles and all that. Surprise: people in medieval Europe were already head-over-heels for almond milk. It showed up in household kitchens, monastery tables, royal feasts, and recipe books from the 13th–15th centuries. They used it as a religiously acceptable substitute during Lent, to craft luxurious desserts and savory sauces, and sometimes even as a medicine. I’ll walk you through the history, explain how they made it, translate and adapt original recipes (mock eggs, blancmange, frumenty, almond “cheese” and more), and give practical modern versions you can make today. (Atlas Obscura)
Why almond milk was a medieval superstar
Short version? Religious practice + practicality + taste.
- Fasting rules: Medieval Christians observed many fasting days when animal products (milk, eggs, meat) were restricted. Almond milk, being plant-based, was allowed and therefore became an obvious dairy stand-in. (Wikipedia)
- Shelf life & transport: Almonds kept and traveled better than fresh milk in a world without refrigeration; they could be stored, ground, and reconstituted as needed. (British Food: A History)
- Culinary versatility: Chefs used almond milk in soups, savory sauces, custards, and meatless mock-eggs. Almond milk could be made thick, thin, sweet, or spiced — perfect for many dishes. (Atlas Obscura)
- Status & taste: Wealthy households loved almonds and saffron — luxury ingredients. What nobles ate often set trends for kitchens and cookbook compilers. (British Museum)
Historians note that almond milk isn’t a marginal medieval curiosity — it appears frequently in major manuscripts and printed cookbooks. For example, the first extant German cookbook Das Buch von Guter Spise (c.1350) contains a very large number of almond-milk recipes; English sources like The Forme of Cury (c.1390) and Liber Cure Cocorum also include dozens of almond-based preparations. (Medieval Cookery)
How medieval cooks made almond milk (and why it’s basically the same as your blender method)
Medieval cooks didn’t have electric blenders, but the technique is straightforward:
- Blanch almonds (remove skins), or use peeled almonds.
- Grind them to a meal — mortar & pestle or hand-mill.
- Draw (draw = add liquid and extract): Add water (sometimes hot, sometimes cold), and mix/beat until the water extracts oils and solids. Medieval recipes specify various liquids — plain water, broth for savory dishes, wine for rich sweets, or sweetened water for desserts. (Medieval Cookery)
- Strain through cloth (cheesecloth) to separate the liquid (almond milk) from the solids (almond meal).
- Use the resultant liquid as milk — thin for soups, thicker for custards and blancmange.
So yes — your kitchen blender + nut bag basically reproduces medieval technique with less elbow work. Modern almond milk may contain stabilizers or sweeteners, but plain medieval-style almond milk is simply almonds + water (plus flavorings when called for). (A Dollop of History)
What did medieval almond milk taste like?
Think: nutty, slightly oily, creamy depending on nut-to-water ratio. Medieval cooks often scented or colored almond milk with saffron, rosewater, cinnamon, sugar or wine — so flavors ranged from delicate and floral (rosewater + sugar) to warm and saffron-y (yellow saffron custards). Because many medieval dishes were spiced and sweet for the upper classes, almond milk dishes often tasted rich and aromatic. (Julia Baird)
Where almond milk appears in medieval sources
- Das Buch von Guter Spise (c.1350) — many almond-milk recipes; often used in both sweet and savory dishes. (Medieval Cookery)
- The Forme of Cury (c.1390) — contains recipes like “Jowtes of Almaund Mylk” and instructions for thick almond cream. (Leoba's Historical Kitchen)
- Liber Cure Cocorum (15th c.) — English compendium with almond milk-based gruels and blancmanger variants. (walkingpalates.com)
- Medieval culinary scholarship — modern historians (e.g., Melitta Weiss Adamson) document the widespread use and cultural importance of almond milk. (Reenactor)
Medieval recipes, translated and adapted
1) Mock “Hard-Boiled” Eggs (Almond “Eggs” in Blown Shells) — show-off Lent trick
History: On Lenten tables, cooks sometimes presented “mock eggs” made from almond paste, colored yellow with saffron, and presented in emptied chicken shells as a playful substitute for real eggs. The British Museum notes these theatrical items as part of medieval Lenten creativity. (British Museum)
Medieval spirit: almond paste shaped into egg-like forms, saffron for color.
Modern adaptation (makes 6 “eggs”):
- 1 cup blanched almonds (soaked 4 hours)
- 2–3 tbsp honey or sugar (adjust)
- 1–2 tbsp rosewater (optional)
- pinch saffron threads dissolved in 2 tbsp warm water (or 1/8 tsp saffron powder)
- 1 small egg shell set (optional) or small molds
Method:
- Soak almonds 4 hours; drain. Blend almonds with 3–4 tbsp water until a thick paste forms.
- Add honey and rosewater; blend to a firm paste. If paste is too dry, add 1 tsp water at a time.
- Mix in saffron water to color lightly yellow. Shape into oval “egg” shapes. Chill until firm.
- Optional: place inside cleaned blown-out egg shells (easy to do at home) for dramatic presentation.
Serving: For Lent-themed dinner or medieval-themed party. These are sweet and more like marzipan than real eggs — but historically accurate in concept. (British Museum)
2) Blancmanger / Blanc Mangier (Medieval Almond Pudding) — classic luxury
History: “Blancmanger” (blancmange) was a creamy, often chicken-or-almond based dish — in medieval elite cuisine it was usually made with almond milk, rice or chicken, and sweetened for banquets. The Forme of Cury and other recipes instruct cooks to thicken almond milk with rice or barley and flavor with sugar and saffron. (pbm.com)
Modern adaptation (serves 6):
- 1 cup blanched almonds (soaked 4–8 hours)
- 3 cups water (for milk)
- 1/3 cup sugar or to taste (honey or maple ok)
- 1/3 cup short-grain rice or 1/4 cup rice flour (to thicken)
- pinch saffron (dissolved) or 1 tsp vanilla
- pinch salt
Method:
- Make almond milk: blend-soaked almonds with 3 cups water until smooth; strain through nut bag/cheesecloth, reserve milk.
- In a saucepan, combine 2 1/2 cups almond milk + rice (or rice flour). Bring to low simmer, stirring. Cook until thickened (20–30 min) — if using rice flour, whisk to avoid lumps and cook 5–8 minutes.
- Add sugar, saffron (or vanilla), and a pinch of salt. Simmer to desired thickness.
- Pour into molds; chill until set. Serve cold, dusted with cinnamon or garnished with toasted sliced almonds.
Notes: For a richer historical feeling, some recipes used almond milk + chicken stock for savory blancmanger; modern palates prefer the sweet, dessert version. (Go De Cookery)
3) Cawdel (Caudle) of Almond Milk — medieval warm drink
History: Caudles are warm, sometimes boozy, spiced drinks often made with almond milk, wine or ale, sugar and ginger — popular for convalescents and as festive drinks. Medieval English sources record “Cawdel of Almaund Mylk” with wine, ginger and sugar. (Julia Baird)
Modern adaptation (serves 4):
- 2 cups thick almond milk (from 1 cup almonds + 3 cups water)
- 1/2 cup white wine or apple cider (optional)
- 2 tbsp sugar or honey
- 1/2 tsp ground ginger (or fresh grated)
- pinch nutmeg and salt
Method:
- Warm almond milk in saucepan (do not boil). Stir in wine/cider if using, sugar, ginger, and nutmeg.
- Simmer gently 5 minutes. Serve warm in small cups — historically used for sick or celebratory tables.
Notes: Boozy or not, this drink reads as cozy and medieval. (Julia Baird)
4) Frumenty / Wheat Porridge with Almond Milk — medieval comfort food
Modern adaptation (serves 4):
- 1 cup cracked wheat/bulgur or 3/4 cup pearl barley
- 3 cups almond milk (see blancmanger method)
- 2–3 tbsp sugar, honey or dried fruit (prunes/raisins)
- pinch saffron (or cinnamon), pinch salt
- toasted chopped almonds to garnish
Method:
- Cook cracked wheat or barley in 1 cup water until soft (15–20 min).
- Add almond milk and simmer until creamy. Sweeten, add saffron/cinnamon, and garnish with almonds.
Notes: Perfect winter dish — imagine the medieval kitchen aroma of saffron and almonds. (broidermebethan.blogspot.com)
5) Almond “Cheese” (Curdled Almond Milk) — medieval dairy-like product
History: Medieval cooks sometimes curdled almond milk with vinegar or wine to create a curd that was pressed into a soft cheese — a non-animal “cheese” used in sweets or savory dishes. Forme of Cury includes directions for “almond cheese.” (Slumberland)
Modern adaptation (small batch):
- 4 cups almond milk (homemade, thick)
- 2 tbsp white wine vinegar or lemon juice
- 2–3 tbsp sugar (optional)
- pinch salt
Method:
- Warm almond milk to near-simmer. Remove from heat and stir in vinegar or lemon juice. Curds should form.
- Pour through cheesecloth, allow to drain until thick. Press gently to form a soft cheese. Sweeten lightly if used in dessert.
Serving: Slice for medieval-inspired tarts or sweeten and form into molded desserts.
Tips to reproduce authentic medieval textures & flavors
- Use blanched almonds for a smoother, paler milk (this was common). (Go De Cookery)
- Saffron was the historical yellowing agent and flavor booster; use it sparingly — it’s strong and expensive.
- Wine or broth: don’t be surprised — medieval cooks used almond milk with wine for richness and with broth for savory dishes. Try a small splash of white wine in a caudle or cawdel. (Julia Baird)
- Thick vs thin: Adjust almond-to-water ratio. Rich custards use less water (thicker milk); soups use more water (thinner milk). (A Dollop of History)
Short FAQ — great for user clarity
Q: Was almond milk only for the rich?
A: Almonds and saffron were expensive, so nobility used them more — but almond milk recipes appear in household and monastic manuscripts too, suggesting broader use among those who could access almonds or trade networks. (Atlas Obscura)
Q: Did medieval people drink almond milk daily?
A: Not necessarily daily for everyone, but it was common enough to appear repeatedly in cookbooks and household accounts — used as both a substitute during fasts and an ingredient for luxurious dishes. (Medieval Cookery)
Q: Is medieval almond milk healthy?
A: Medieval medical writers praised almonds for being nourishing and easy to digest; however, medieval diets and health concepts differ from modern nutrition science. Almond milk is a nutritious plant-based drink, but modern commercial versions vary in nutrients (check labels). (Reenactor)
Closing Thoughts — From Medieval Kitchens to Modern Life
Almond milk’s journey from medieval European kitchens to today’s modern health movement proves that some ideas are truly timeless. What began as a practical solution for religious fasting, limited refrigeration, and culinary creativity slowly evolved into a symbol of nourishment, adaptability, and taste. Medieval cooks may not have known about calories, lactose intolerance, or plant-based lifestyles, but they clearly understood balance, preservation, and flavor. Today, when we sip almond milk in our coffee or use it in healthy recipes, we are unknowingly continuing a tradition that is more than a thousand years old. Understanding this history not only deepens our appreciation for almond milk but also reminds us that many “modern” health trends are often rediscoveries of ancient wisdom—tested by time, culture, and necessity.
Recommended Reading:
Recipes & Meal Plans — Healthy Ideas for Everyday Nutrition
👉 https://www.inspirehealthedu.com/2024/01/recipes-and-meal-plans.html
Embracing Winter Wellness — 10 Health Tips for the Cold Season
👉 https://www.inspirehealthedu.com/2024/01/embracing-winter-wellness-10-health.html
