- 1 lb sweet almonds , peeled
- 1 ¾ oz bitter almonds , peeled
- 3 ½ oz sugar
- 10 cups water
Boil the almonds in a pot full of water for 5 minutes then drain and grind in a mortar of food processor until you have a smooth powder. Using a little at a time, place the ground almonds in a linen napkin and tie closed.
Dampen the napkin and squeeze the almond paste so that it releases its oily components. Mix this with water and it will become a cloudy white color.
Repeat these steps until you have used all the almonds, collecting the milk in a bowl. In a separate bowl, mix the almond powder that did not dissolve with water and sugar and let soak for a couple of hours.
Then, filter the milk and serve it cold or at room temperature.
If you want your almond milk to be more concentrated, you can use less water. You can also regulate the amount of sugar to make it more or less sweet.