Menjarblanc (Traditional Spanish Almond Milk Pudding)
Nov 10, 2026
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Menjarblanc is a traditional Catalan dessert made from homemade almond milk, cinnamon and lemon peel. It’s beautifully creamy, delicately flavoured and made with just a handful of simple ingredients. While it does require a little patience as the almond milk infuses, the result is a silky smooth pudding that celebrates the simplicity of Spanish cooking.
Why you’ll love this traditional Spanish dessert!
My love for Spanish cooking runs deep, and one of my favourite things about exploring my Spanish heritage is discovering traditional recipes like this Menjarblanc. While I love the more familiar Spanish dishes such as patatas bravas, gambas al ajillo, Spanish tortilla and Spanish potato salad, there is something particularly special about discovering the lesser-known recipes that have been made in Spanish kitchens for generations.
And when it comes to dessert, Spain certainly knows what it’s doing! From torrijas to arroz con leche, so many of my favourite Spanish sweets rely on just a handful of simple ingredients. Menjarblanc is no different. Made with homemade almond milk infused with cinnamon and lemon, it’s delicate, creamy and incredibly comforting. It’s also naturally dairy free and the perfect dessert to make ahead of time.
Ingredients Needed
- Raw blanched almonds: These are used to make our homemade almond milk, which gives the pudding its delicate, nutty flavour. If you’re short on time, you can skip this step and use 500ml of unsweetened store bought almond milk instead.
- Water: Blended with the almonds to create a fresh almond milk.
- Cinnamon stick: Infuses the milk with a gentle warmth without overpowering the almonds.
- Lemon peel: Adds a subtle citrus fragrance. Try to avoid the white pith as it can taste bitter.
- Sugar: Adds sweetness and balances the almond and citrus flavours.
- Cornflour: Thickens the almond milk into a silky smooth pudding.
- Ground cinnamon: For a generous dusting just before serving.
How tO mAKE
Step 1: Make the almond milk: Blend the blanched almonds with water on high until finely broken down and creamy.
Step 2: Infuse the almond milk: Add the cinnamon stick and lemon peel, refrigerate for at least 2 hours or overnight, then remove and reserve the aromatics and strain the milk.
Step 3: Make the slurry: In a saucepan over low to medium heat, whisk together the sugar, cornflour and ¼ cup of almond milk until smooth.
Step 4: Thicken the milk: Add the remaining almond milk, cinnamon stick and lemon peel. Bring to a gentle simmer, remove the aromatics and whisk continuously for up to 10 minutes until thickened.
Step 5: Chill and serve: Pour into serving bowls, cool slightly and refrigerate for 2 hours until set. Finish with a generous dusting of cinnamon.
My Tips
- Don’t rush the infusion. The longer the cinnamon and lemon sit in the almond milk, the more fragrant your pudding will be. I recommend leaving it overnight if you have the time.
- Keep whisking. Once the almond milk is on the stove, whisk continuously to prevent lumps from forming and to ensure a smooth consistency.
- Use a gentle heat. You don’t want the pudding boiling vigorously. A gentle simmer will help the cornflour thicken the mixture evenly.
- Strain your almond milk well. For an extra smooth texture, use a nut milk bag or a fine mesh strainer lined with cheesecloth.
- Allow enough chilling time. The pudding will continue to firm up as it cools, so don’t worry if it’s slightly softer when you first remove it from the stove.
FAQ’s
Menjarblanc is a traditional Catalan almond milk pudding, particularly associated with the town of Reus in Spain. It’s made by thickening almond milk with starch and sugar, often flavoured with cinnamon and lemon peel. The name translates to “white food” in Catalan.
They are closely related! Both belong to a long tradition of European milk-based puddings. However, traditional Catalan Menjarblanc is typically made with almond milk, giving it a distinct nutty flavour.
Yes, although I recommend making your own for the best flavour. Homemade almond milk gives this dessert a more pronounced almond taste. If using store-bought, choose an unsweetened variety and keep in mind that the final texture and flavour may differ.
Yes! This recipe is naturally dairy free and gluten free, provided your cornflour is certified gluten free if required.
Absolutely. In fact, it’s a wonderful make-ahead dessert as it needs time to set in the fridge. You can prepare it the day before serving.
More Spanish Recipes!
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Menjarblanc (Traditional Spanish Almond Milk Pudding)
Ingredients
- 120 raw blanched almonds
- 500 ml water
- 1 cinnamon stick
- 1 lemon peel, large strip
- 1/2 cup sugar
- 30 g cornflour
- 1 tbsp ground cinnamon, for dusting
Instructions
- Make the almond milk: Place the blanched almonds and water into a blender and blend on high until the almonds are finely broken down. Transfer to a clean bowl, add the cinnamon stick and lemon peel and refrigerate for a minimum of 2 hours or ideally overnight.
- Strain the almond milk: Remove the cinnamon stick and lemon peel and set to the side. Strain the almond milk through a fine mesh strainer, pressing down on the almonds to extract as much liquid as possible.
- Make the slurry: In a small pot on a low to medium heat, add the sugar, cornflour and ¼ cup of the almond milk. Whisk until a smooth slurry forms. Don't worry if it looks a little runny at this stage!
- Thicken the almond milk: Add the remaining almond milk, cinnamon stick and lemon peel and bring to a gentle simmer while whisking continuously. Remove the cinnamon stick and lemon peel and continue to whisk for up to 10 minutes or until the mixture has thickened and is smooth.
- Chill and serve: Remove from the heat and transfer to one medium bowl or two small serving bowls. Leave to slightly cool before covering with plastic wrap and refrigerating for at least 2 hours or until set. Finish with a generous dusting of ground cinnamon before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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