A close-up of a plate showcasing Vanilla-Kissed Sweet Almond Tamales, wrapped in corn husks with a golden, textured exterior and red hints from the husks. A vanilla pod and scattered blanched almonds highlight the Mexican dessert tamales theme. The traditional barro dish with a dotted design rests on a colorful woven mat, with a blurred orange clay container in the background and a wisp of steam adding warmth. Perfect for a how to make tamales recipe.

Vanilla Kissed Sweet Almond Tamales

  • Makes: ~16 Medium Tamales
  • Prep Time: 25 min
  • Cook Time: 75–90 min
  • Level: Easy

Savor the warm, toasted almond and sweet vanilla aroma with our Almond & Vanilla Tamales, a delightful dessert twist on a classic. Crafted from soft masa blended with corn and rice flours, these tamales feature blanched almonds and a hint of Vanillux Vanilla Extract for a luxurious yet simple treat. Steamed to fluffy perfection and served in traditional barro dishware, they blend elegance and sweetness in every bite.Perfect for festive occasions or cozy coffee moments with loved ones, these tamales offer a nostalgic flavor with a unique Vanillux touch.

Ingredients:
  • 1 cup sugar or 10 packets of erythritol or stevia
  • 1 tsp almond extract
  • ½ tsp vanilla extract ← your genius addition!
  • 1 cup blanched almonds, finely chopped
  • 1 cup unsweetened almond milk
  • 2 cups corn flour
  • 1⅔ cups rice flour (approx. 250g)
  • 1 tsp baking powder
  • Corn husks, soaked and drained
Instructions:
  • Prep the Dough
    – Beat the butter and sugar until light and fluffy. It’s the secret to tamales with melt in your mouth softness.
    – Add almond extract and milk, mixing well.Warm your almond milk with vanilla extract before adding, it unlocks a mellow fragrance throughout the dough.
    – Stir in the masa harina, rice flour, and baking powder until fully combined.
    – Fold in the chopped blanched almonds. The dough should be soft but hold its shape. Add a splash more milk if it feels dry.
  • Fill Corn Husks
    Take a softened husk and spread about 2–3 tbsp of dough onto the center.
    Fold one side over, then the other, and tuck the bottom to seal.
  • Steam
    – Set the tamales upright in a steamer.
    – Cover with extra husks or a damp towel to trap steam.
    – Steam for about 75–90 minutes, checking occasionally and refilling water if needed.
    – Tamales are done when the dough pulls away cleanly from the husk.
Vanillux Tips:
  • Whip Your Butter Right
    Tip: Beat the butter and sugar until very light and fluffy — at least 4–5 minutes.
    Why: This gives your masa an airy texture and helps it steam into a soft, cake-like crumb.
  • Roast the Almonds
    Tip: Lightly toast blanched almonds in a dry skillet before chopping.
    Why: This brings out a deep, nutty aroma and enhances their flavor in the dough.
  • 🌿 Infuse the Milk
    Tip: Warm the almond milk slightly with the vanilla extract before adding.
    Why: Gently heating helps blend and release the vanilla’s fragrance more evenly.
  • Masa Texture Test
    Tip: Do a quick float test — drop a small ball of dough into cold water.
    Why: If it floats, your masa is airy and well-whipped. If it sinks, whip it a little longer!
  • Steam Smart
    Tip: Use soaked corn husks or a damp towel to cover tamales inside the steamer.
    Why: This traps steam and ensures even cooking and moisture retention.
  • Rest Before Serving
    Tip: Let tamales sit for 10–15 minutes after steaming.
    Why: This sets the masa and improves texture, no falling apart when you unwrap!
  • Bonus Flavor Play
    Tip: Serve with a drizzle of condensed milk, cinnamon sugar, or fruit compote.
    Why: These add texture and contrast to the subtle sweetness of almond and vanilla.