Almond Milk – Milking the Almond for All its Worth

Latte di mandorlaWith 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 Caffe’ 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!

Corrado Assenza's Peeled Almonds
This is the official Gustiamo recipe for almond milk.Honey Asfodelo

Ingredients (serves 5 big glasses)

– 1 pack of Noto Almonds

– 2 tablespoons Asphodel Honey

Soak all the almonds from a 250 gram pack of unpeeled
Noto Almonds in water for half a day. Use enough water to cover with
about 2 fingers of extra water on top (almonds will expand).

Blend almonds, 2 cups of water, and Asphodel Honey by Liccu Manias (as desired). We recommend using specifically Asphodel Honey, as opposed to let’s say Millefiori Honey, because we find its soft flavor complements the almond quite well.

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.