In the days before industrial stabilizers, cooks practiced a technique called emulsifying by hand. They would grind blanched almonds into a fine paste and slowly “drop-feed” wine or ale into it.
The goal was to create a liquid that was thick and opaque—resembling milk—but containing the healthy fats of the nut and the warmth of the spirits. It was considered a “strengthening” practice, often given to travelers or those recovering from winter chills.
The Benefits
- Heart-Healthy Fats: By using whole almonds instead of modern refined oils (like canola or soybean), you receive the full spectrum of Vitamin E and monounsaturated fats.
- Enzymatic Digestion: Steeping the almonds before grinding them (a step often skipped today) neutralizes phytic acid, making the nutrients more bioavailable.
- Natural Warmth: The combination of honey and spices like ginger and saffron was believed to “stoke the internal fire” and improve circulation.
The Recipe: Medieval Honeyed Almond Caudle
A warm, spiced restorative, naturally free of sugar and industrial oils.
Ingredients
- 1 cup Whole raw almonds (soaked in water for 4 hours, then drained)
- 2 cups Filtered water (for making the fresh almond milk)
- 1/2 cup Mild white wine or a light ale
- 2 tbsp Raw honey
- 1/4 tsp Ground ginger
- A pinch of Saffron threads (optional, for a golden hue)
- A pinch of Sea salt
Instructions
- The Fresh Milk: Place the soaked almonds and the 2 cups of water in a blender. Blend on high until completely smooth. Strain this through a fine cloth (muslin or cheesecloth) and squeeze tightly. Discard the pulp (or save for baking). You now have a pure, oil-free almond base.
- The Infusion: Pour the fresh almond milk into a small heavy-bottomed pot. Add the ginger, saffron, and sea salt.
- The Warming: Heat the mixture over medium-low heat. Do not let it boil, as boiling can break the natural almond fats and cause separation.
- The Sweetening: Once the liquid is steaming, whisk in the raw honey and the wine. Continue to whisk gently for 2–3 minutes as the flavors meld.
- The Serving: Pour into a ceramic mug or a wooden bowl.
