I used to love commercial almond products like crema di mandorle (almond cream) and almond horchata—until a Moroccan cook taught me to make my own. The homemade version is rich and creamy with a luscious, fragrant taste. Almond milk makes a delightful nonalcoholic summer drink, and for those who are lactose intolerant, it is a great replacement for cow’s or goat’s milk to make ice cream or other milk-based desserts. If you find it too rich or too sweet, dilute it with a little more water.
MAKES 21/2 CUPS [600 ML]
2 cups [300 g] blanched almonds
1/2 cup [100 g] superfine sugar
21/2 cups [600 ml] cool water
1 Tbsp orange blossom water
Place the almonds in a heatproof bowl and pour in enough boiling water to cover. Let soak for 15 to 20 minutes. Drain well and put the almonds in a food processor. Add the sugar and 1 cup [240 ml] of the cool water; process until it forms a very fine paste.
Transfer the almond mixture to a mixing bowl, preferably one with a spout, and add the remaining 11/2 cups [360 ml] water. Stir until the sugar has completely dissolved. Let infuse in the refrigerator for at least 30 minutes. Strain through a very fine sieve into a pitcher (if you don’t have a very fine sieve, line a colander with cheesecloth and set the colander in a bowl). Press on the almond pulp to extract as much liquid as you can. Discard the almond pulp. Stir the orange blossom water into the almond milk. Store, covered, in the refrigerator for up to 3 days.