Spelt Milk

Spelt is an ancient cousin of modern wheat, grown across Europe since the Bronze Age and adored in medieval Germany, where the mystic abbess Hildegard of Bingen praised 'Dinkel' as the finest of grains. The Germans never fell out of love with it: spelt drinks (Dinkeldrinks) are a fixture of the country's organic aisles, and the habit has spread across Europe. Natumi presses whole German spelt into its naturally sweet organic drink, Italy's Isola Bio uses Italian-grown spelt, and Spain's Amandín offers its own organic version. Spelt milk tastes distinctly of itself: sweet, nutty and warming — fuller than rice milk, lighter than oat. It's quietly excellent in coffee, muesli and baking. Hildegard was onto something.