Although in America almond milk is a new product, usually sold as a substitute for dairy milk, it has been consumed in the southern regions of Italy for thousands of years. In Italy, almond milk is a Sicilian specialty, typically served cold as a refreshing drink, during the hot summer months. This recipe is very easy to make and it taste way better than the store bought one.
Latte di Mandorle (Almond Milk)
- 1 cup almonds
- 3 cups filtered water
- 2 tablespoons honey or sugar (optional)
Pour enough water over the almonds to cover, let it sit for 12 hours, then squeeze each almond individually so that it slips out of its brown skin.
Rinse almonds well and place them in a baking pan.
Toast them for 10 minutes in a 350F preheated oven.
Process the almonds and 3 cups of filtered water in a blender until the mixture is white and creamy.
Strain mixture into a large bowl through a cheese cloth or kitchen towel.
Twist the cloth tightly and squeeze the almond paste to obtain as much liquid as possible.
Sweeten the milk with either honey or sugar.
Pour into glass jar or pitcher and store in fridge for up to one week.
Note: you can use the almond pulp as a substitute for almond flour