Almond milk and latte di mandorla summer cooler
I first tasted almond milk in its traditional Italian form 20 years ago in Puglia. It was a beating hot day in the city of Lecce and we were given large glasses of iced sweet almond milk. It tasted amazing. I prefer something that’s a little more vitality-enhancing (i.e. not full of pro-inflammatory, immune sabotaging added sugar) so here’s my take.
Use this drink in place of animal milk OR for a summer cooler add liquid stevia to sweeten, a bit more water, lots of ice and maybe a couple of drops of natural almond extract.
100g almonds, soaked overnight in filtered water (you don’t need blanched almonds)
1 teaspoon vanilla extract (if you are glulten-free make sure to avoid vanilla “essence”)
1.25 litres filtered water
Drain the soaked nuts, blend with the filtered water.
Strain through a nut milk bag or muslin cloth, milking it to squeeze out all the liquid.
Add the vanilla extract, mix and serve.
If you want to get more “value” from your almonds, blitz the soaked nuts with just 3/4 l of water. Strain through the nut milk bag. Put the ground nuts into the blender again with the remaining 3/4L water. That way you will find you get more almond milk out of the nuts.