Used in medieval times, almond milk was a common ingredient for cooks. Useful during Lent, when the consumption of dairy products was forbidden to many on religious grounds, almond milk was also vital to the good cook due to the lack of refrigeration. Fresh cow milk was a luxury often not available to those who lived in the cities or lacked a cow, and many cooks depended on nuts (predominantly almonds), which could be ground, mixed with boiling water, and then poured through a sieve-a process that created a high-fat milk alternative that was easy to make and did not spoil on the shelves.
Almonds are naturally high in protein, vitamin E, and a variety of minerals, including zinc, potassium, magnesium, calcium, and iron. Almond milk can be used as a replacement for dairy milk in any recipe and yields a rich, sweet, nutty flavor to baked goods. See also Almond.
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