Triticale Milk

Triticale is the plant world's great experiment: a deliberate cross between wheat and rye, first bred in Scottish and German laboratories in the late nineteenth century and refined into a viable crop during the twentieth. The name splices the Latin for its parents (Triticum and Secale), and the grain inherits the best of both: wheat's yield and versatility with rye's hardiness and modesty about soil. Today it's grown mainly for feed and forage across Europe and North America, but as a milk nobody's touched it — no commercial brand yet on shelves. Blended at home, it makes a creamy, gently malty drink somewhere between wheat's softness and rye's depth. Someone will get there first. It might as well be you.

Emerging — few commercial brands yet