Before dairy-alternatives became the buzzword of the global food industry, we were making latte di mandorla (almond milk) by hand in Sicily. And with arguably the best quality almonds in the world originating from Avola (in the Eloro district), almond products are a particularly special export from Sicily. Once you learn just how simple it is to make, you probably won’t buy the factory-made products quite as often.
- 150 grams almonds, raw
- 1 liter warm filtered water, 37C or 100F
- 3 Tbsp white sugar
- 1 large piece of cheesecloth
If you are using whole almonds in the shell:
Crack almonds open using a nutcracker or the traditional (old-school) fashion as you see in the below photograph. Reserve just enough almonds to achieve 150 grams. Then proceed to next grinding your almonds for about 7-10 seconds in a food processor until a fine grind is achieved. Note on grind amount: You still want small piece integrity without making an almond paste.
If you are using deshelled almonds:
Grind your almonds for about 7-10 seconds in a food processor until a fine grind is achieved. Note on grind amount: You still want small piece integrity without making an almond paste.
Quickly scold the water in a pan until the temperature is achieved, then place in a large bowl.
Carefully scoop the almonds into the cheesecloth, using a cupping motion, twist off the top of the cloth to make sure the almonds pieces do not fall out into the water. With very clean hands, massage the almond enwrapped cheesecloth in the warm water for about 5 minutes, then add in the sugar. Place in a mason jar then into the fridge. (Enjoy fresh and within about 3 days of making.)
We love almond milk in the morning, or as a mid-afternoon refreshment with a biscottino!