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