Sicilian tradition is rich in typical recipes, dishes that have been passed down from generation to generation to ensure that they remain the same as the original. Almond milk remains one of the most exploited recipes ever, as well as one of the tastiest. We are talking about a vegetable milk, completely lactose-free, which can be drunk by the intolerant without any kind of problem. Its preparation is not unusual in the homes of vegans, who are looking for a good and thirst-quenching alternative to classic cow’s milk. The drink can be consumed either cold or hot, depending on preference, and has the same shelf life as any fresh milk. We will learn together how to prepare it following the original Sicilian recipe, so that you can make it yourself and savor its unique taste.
If you are not a fan of milk for breakfast, remember that almond milk can also be used for the preparation of cakes and slushies, equally common in Sicilian cuisine.
Ingredients Almond Milk
A few simple ingredients will enable you to have your almond milk ready in no time. Although the process may seem complex, the recipe is actually extremely simple and can be made by anyone, even beginners. Make sure that the almonds are of excellent quality, because they are what give your milk its flavor. On Sicilia Agrumi you will find the perfect type for you, fragrant and tasty, which will be able to satisfy you and help you in making the recipe. Then add that quality almonds are endowed with incredible properties. They help you get your daily dose of vitamins and minerals, facilitating the body in carrying out its normal functions. Therefore, this milk is not only delicious, but also healthy and beneficial for the body and its growth. – 800 ml Water
– 200 g Almonds
– 40 g Sugar
Almond Milk Procedure
As we shall see, the process of preparing almond milk in its original Sicilian version is much simpler than expected. Start by soaking the almonds in half the indicated water (so about 400 ml). They will need to soak for at least 4 to 5 hours, even better if you leave them directly overnight. Choose almonds with the peel, which are stronger and “better” than peeled ones. In the morning you will have to remove the almond skin, but doing so will be really easy. Having been in water all night, the almonds have softened and the peel will come off very easily, just by rubbing. Move the freshly peeled almonds and the water that contained them to a blender. Add the remaining water and caster sugar as well, then run the blender at full speed. You will have to let it run until you have obtained a decidedly liquid mixture, white and smooth exactly with milk. At this point prepare a pitcher and cotton gauze, which can also be replaced by a very fine-mesh strainer. Pour the milk into the jug passing it through the cloth so that the fibrous residue of the almond remains stuck.
These residues, which are called “okara,” are used in Sicily for the preparation of delicious almond cookies. The strained almond milk that is left in the jug is your end result. You can store it in a bottle in the refrigerator for 4-5 days, remembering to shake it well before drinking it. Your breakfasts or snacks with friends will acquire a new flavor, inspired by Sicily and its unique and special preparations. Alternatively, you can always purchase our Artisan Almond Bread.
