Coffee with almond milk

In Poland, in the 19th century, the habit of drinking coffee with almond milk was adopted. The very thought of coffee served in this way stimulates the imagination (taste, smell). Although nowadays hardly anyone prepares coffee in this way (it is easier to buy coffee with an almond aroma in a store or in a coffee roasting shop), such milk can easily be prepared at home.
Just soak peeled almonds or flaked almonds in boiled or mineral water (in a proportion of one glass of almonds – about 150 g – to three glasses of water) and leave it overnight. Then pour the water off, mix the almonds in a blender with three glasses of fresh water, add one more glass, then drain the liquid through a piece of gauze and it’s ready! The almond mass can be used as cheese or as one of the ingredients for a cake. You can also make a homemade marzipan by adding sugar (in the proportion of 40–30%). To make the mass stick together more easily, add a few drops of almond oil, rose water or, for example, amaretto.
The milk prepared in this way can be stored in a glass bottle for several (preferably two) days. Marzipan, due to its unique flavour, will probably be used up much quicker.

Read also how acorn coffee was prepared and how the first coffee roasting plants were created in Poland.

Elaborated by Editorial team of Małopolskas Virtual Museums,
Licencja Creative Commons

 This work is licensed under a Creative Commons Attribution 3.0 Poland License.



Device — coffee roaster
Coffee grinder
Coffee pot