Thick Creamy Arabic Almond Milk Recipes

ARABIC ALMOND MILK

Steps:

• Dissolve the milk powder in the water.
• Allow to come to the boil on low heat.
• Add sugar, almonds and rice powder.
• stir continusly for 10 minutes.
• Add the cardamom.
• Pour into cups Sprinkle ginger if desired.
• Serve hot.

ALMOND MILK

Steps:

• SOAK ALMONDS:.
• Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.
• SOAK DATES:.
• Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.
• TO MAKE THE ALMOND MILK:.
• Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.
• Add the remaining cup of water and blend until smooth.
• Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
• Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk.
• Discard the pulp from the strainer.
• Transfer milk to a sealed container and store in the refrigerator for up to five days.
• It will separate, so shake well before using.

LOZ (ALMOND SWEETMEATS)

Steps:

• Combine the finely chopped pistachio nuts and caster sugar, and set aside.
• Combine the ground almonds and icing sugar with enough orange-blossom water to form a stiff paste.
• Knead until smooth and allow to rest for about 10 minutes.
• Shape the paste into small balls the size of a walnut, and using a teaspoon handle, make a small hole in each ball and fill it with the combined pistachio nuts and caster sugar; close the hole over the filling and reshape to a round shape.
• Roll the balls in icing sugar and place in small paper cups or on a serving plate. Decorate the top of each ball with a peeled pistachio nut.
• Serve with coffee.
• Note: To peel pistachio nuts, simmer for 3 minutes, drain and slip off skins; dry on a paper towel before use.