Latte di mandorla
Latte di mandorla is a traditional Sicilian beverage, particularly linked to Siracusa and the Anapo valley, where the renowned mandorle di Avola grow. Refreshing and sweet, it is perfect during the summer months or as a hearty breakfast. Prepared with just three ingredients – almonds, sugar, and water – it represents the essence of Sicilian simplicity.
Preparation
- 1
Bring the water to a boil in a small pot and immerse the shelled almonds for 2-3 minutes, just long enough to soften the skin.
- 2
Drain them and transfer to cold water, then gently remove the skin by rubbing the almonds between your fingers.
- 3
Place the blanched almonds in a blender together with 300 ml of cold water and blend until you obtain a creamy and homogeneous mixture.
- 4
Pour the mixture into a fine gauze or tight-mesh strainer positioned over a bowl, letting the liquid drain slowly.
- 5
Gently press the remaining almonds in the gauze to extract all the milk, without squeezing excessively.
- 6
In a pot, dissolve the sugar in the remaining 700 ml of cold water, stirring well.
- 7
Pour the filtered latte di mandorla into the water and sugar syrup, stirring carefully to combine.
- 8
Refrigerate for at least 2 hours before serving, stirring well before pouring into glasses.
Chef's Tips
For a more concentrated milk, use more almonds. Do not discard the almond residue: you can dry it and use it in pastry-making. Perfect served with ice and a sprinkle of cinnamon.