When I was in Yountville last weekend, Courtney introduced me to the curiosity that is almond milk. This came up in a conversation regarding my intolerance for lactose, so she gave me a carton to try out. Over the past few nights, I've been having a small glass to assess its qualities. Here is my review:
Almond milk has a very interesting consistency. When drunk [please note that "drunk" is used here as the past participle of "drink," not an adjective], it feels similar to water. There are also small sediments assumed to be almonds. If I were to close my eyes and guess the color, I would say "clear" or "slightly opaque." By far, the most notable aspect of almond milk is its taste. It has a remarkable flavor of, not surprisingly, almonds. For this reason, I would say it is not a suitable substitute for milk, but rather a liquid in its own category. What I mean by this is that if added to cereal, it would add its own distinct flavor, possibly ruining a bowl of Lucky Charms or the likes. Yet if one were eating a nut-oriented cereal, it might enhance the flavor exponentially. In contrast, there are several soy milks that can suffice as suitable substitutes for cow milk.
Now, the one burning question I have:
How on earth do you milk an almond?
