With the alternative milk craze in the USA, you may not realize that Almond Milk is a traditional Sicilian treat used in many recipes as well as consumed alone as a refreshing drink. At Caffè Sicilia in Noto, Sicily, fresh almond milk is on the menu right next to your typical Italian caffe’ refreshments.
We love to use our Almonds from Noto by Caffe’ Sicilia to make milk because it really, well, “milks” the almond’s potential. It is a totally no-waste recipe because after you have the milk, the remaining almond bits can be dried or left moist, and are great for baking or as a breadcrumb replacement!
We recommend using specifically Asphodel Honey by Liccu Manias, as opposed to let’s say Millefiori Honey, because we find its soft flavor complements the almond quite well.
Ingredients
SERVES: 5
TIME: 5 minutes + soaking time
- Peeled Noto Romana Almonds, 1 package (250g / 8.8oz)
- Asphodel honey, 2 Tbsp or to taste
- Water
Preparation
- Soak the almonds in a large bowl of fresh water for about half a day. Cover the almonds completely with about 2 fingers’ worth of extra water (the almonds will expand).
- Blend the almonds, 2 cups of water, and honey.
- Strain the blended mixture until you have extracted as much liquid as possible. We like to use a fine strainer as opposed to a cheesecloth because we prefer our almond milk with pulp.
- Alla Salute! Drink “latte di mandorla” cold and feel like a Sicilian.