Almond milk

Almond milk

By
From
Sicily

This recipe is based on the one from our book Venice: Recipes Lost and Found. Almond milk has been made since medieval times in Europe and was thought to have restorative properties. It was useful as you could make it as you needed it, rather than cow’s milk, which would have required refrigeration. This same method can be followed to make hazelnut milk. Use the nut milk for the Almond Granita, the Almond Milk Puddings or simply to drink. This recipe will give you a distinctive almond flavour and thickish milk. If you don’t want the bits or you want a thinner milk, you can strain it and add more water, but I like to keep them in. If you do strain it, dry the almond meal out in a low oven and, when completely dry, store in an airtight container. Use it whenever ground almonds are called for, particularly in the Almond & Pecorino Biscuits.

Ingredients

Method

  1. To make almond milk, place 100 g shelled but not peeled almonds in enough cold water to cover them and soak overnight; change the water once during this time. Strain, discard the water and put the nuts into a food processor. Blend them with 400 ml of filtered water until finely ground. Pour into a large lidded jug or bowl, cover and store in the fridge for up to 3 days.
Tags:
Italy
Italian
Sicily
Sicilian
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