For 500ml

200g almonds (soaked and peeled)

400ml water

I discovered some delightful Romanian almonds last week. Given our lactose intolerance, we decided to try and make our almond milk. We’ve tried that before, in 2015, upon returning from Sicily, but it turned out even tastier now.

We soaked the almonds and left them overnight in the fridge. We noted that they doubled their size. And then we peeled them.

In our version, A, we added the water and the almonds to the juicer and squeezed them. We also obtained some almond meal, which we dehydrated/dried in the oven.

If you don’t have a juicer, but you have a powerful blender, so version B, blend the water and the almonds and sieve the milk when you’re done.

I like it without added sugar – this way, I can feel the taste of the almonds.

The almond milk is in the fridge now. I bet it’s going to be perfect at breakfast, too, reminding us of a lazy morning in Noto.