Hleeb B’looz

Almond Milk Drink

There are two versions of almond drink – one containing milk and the other using water only (sharbat b’looz). Traditionally, the almonds are pulverized with sugar in a mortar, but a blender makes the process easier.

SERVES 4

235 g (9 oz/1½ cups) fresh blanched almonds

55 g (2 oz/¼ cup) caster (superfine) sugar, or to taste

¼ teaspoon natural almond extract

½ teaspoon rosewater

250 ml (9 fl oz/1 cup) cold milk

Line a strainer with a double layer of muslin (cheesecloth). Place the strainer over a bowl. Put the almonds and sugar in a blender with 250 ml (9 fl oz/1 cup) water. Blend until the almonds are well pulverized, then pour into the strainer.

Add 3 tablespoons water to the blender and blend briefly to clean the blender of any almond residue. Pour into the strainer. Press the almonds to extract as much moisture as possible, then gather up the muslin, twist the end to seal it and squeeze firmly over the bowl, taking care that the almonds are safely enclosed. Place the muslin and almonds in the strainer again, add another 3 tablespoons water, then stir and squeeze the almonds again. Discard the almonds.

Stir in the almond extract, rosewater and milk, then taste and add a little more sugar if necessary. Chill before serving. (If you can find them, float an unsprayed fragrant pink rose petal or two on top of each drink.)

Hand-power is required to extract the almond milk from its muslin ‘bag’. Wash hands well before making this delicious, fragrant drink.