Cool, thick and hot Arabic almond milk recipes

Cool, soothing raw almond milk is great for hot days. But when winter arrives, enjoy a creamy, hot, Middle Eastern version.

Almond milk, while it may be killing the bees, is a vegan option for a protein drink, instead of animal milks (like camel’s milk). It’s lactose-free, has no cholesterol, and a cup contains 10 grams of protein (and for kosher cooking, it’s pareve). The original raw almond milk is amazingly refreshing on hot days, and goes well with dishes like lemon-scented vegetarian couscous.

You can take the recipe a step further. When the weather turns cold, make a thick, creamy hot version with the typical Arabic flavoring of cardamom and cinnamon.

Cool Almond Milk Recipe

about 3 cups

Ingredients:

1 -1/3 cups ground raw almonds

2 cups  water

1/4 tsp vanilla extract

pinch of salt

Bring water to a boil, then turn the flame off.

Add the ground almonds and the salt. Steep for 10 minutes.

Strain the milk through cheesecloth or a fine strainer. Add the vanilla extract and mix. Chill before drinking.

Thick, Creamy Arabic Almond Milk

3 cups

Ingredients:

3 cups almond milk, as made above – or animal milk if liked

3 tablespoons rice flour

3 tablespoons grated raw almonds

1 teaspoon ground cardamom seed

3 tablespoons sugar

powdered ginger for sprinkling

• Bring the milk to a boil over low heat.
• Add sugar, ground almonds, and rice powder.
• Cook for 10 minutes, stirring constantly.
• Add the cardamom, stir.
• Strain into individual cups.
• Sprinkle ground ginger over each cup; drink hot.

More recipes using almonds on Green Prophet:

Almond-Blossom Liqueur

Za’atar Pesto

Author: Miriam Kresh

Miriam Kresh is an American ex-pat living in Israel. Her love of Middle Eastern food evolved from close friendships with enthusiastic Moroccan, Tunisian and Turkish home cooks. She owns too many cookbooks and is always planning the next meal. Miriam can be reached at miriam (at) greenprophet (dot) com.

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