Caudel of almannd mylk (Caudle of Almond Milk) is a traditional Medieval recipe for a classic hot drink of almond milk made with white wine that's boiled to thicken and flavoured with ginger, caster sugar and saffron. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Caudle of Almond Milk (Caudel of almannd mylk).
Take blanched almonds and mix with wine. Add ground ginger and sugar and colour it with saffron. Boil it and serve it forth.
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Ingredients:
300g blanched almonds
400ml white wine
1 tsp ground ginger
1 tbsp golden caster sugar
generous pinch of saffron threads, crumbled
Method:
Pound the almonds in a mortar until you have a smooth paste then work in the wine until thoroughly combined. Turn the mixture into a pan, bring to a boil then reduce to a simmer and stir in the ginger, caster sugar and saffron.
Cook until thickened and nicely coloured then pour into heat-proof glasses or mugs and serve.
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