(Greek Almonade) No, I can't stop you from buying a carton of almond milk and adding some bottled Torani™ syrup to make this recipe. Original recipe includes bitter almonds but since I can't get those here I used almond extract. Combined recipe from The Olive and the Caper cookbook and an online source. Yield was significantly reduced therefore ingredient amounts are estimated.
Blanch the almonds in a large pot of boiling water a few minutes. Set aside to cool slightly then remove the skins.
Grind the almonds very finely using a food processor. Combine the ground almonds with the remaining 2 cups of water. Set a strainer over a bowl and strain the liquid. Repeat process several times if desired.
SIMPLE SYRUP: To make simple syrup place (2) cups of water, sugar, cinnamon stick and few cloves (2-3) in a large pot. Bring to a boil and boil down to half the amount. Strain. Stir in the almond extract.
Combine the strained almond liquid with the simple syrup. Stir in the rosewater.
To make 1 serving: Place ice cubes in a tall glass. Pour almond milk/simple syrup mixture to the top. Garnish with a rose petal if desired.