Hlib B'Louz

Hlib B'louz Recipe

No Photo

Have you made this?

 Share your own photo!



(Sweet Almond Milk). Delicious albeit unusual beverage from Morocco. If you prefer this dairy-free substitute with almond milk, rice, soy or your favorite non-dairy alternative. From 'Cooking at the Kasbah' by Kitty Morse. "In Morocco, (Hlib B'Louz) accompanies a small plate of dates and is offered to honored guests as a sign of welcome."

★★★★★ 1 vote
5 Min
10 Min
Stove Top


2 c
whole milk (or non-dairy alternative)
1/2 c
2 c
blanched almonds (which weren't blanched)
2 c
filtered water
2 Tbsp
orange blossom water (begin with 1/2 teaspoon then add more, to taste)
fresh mint, for garnish
ice cubes


1In a medium saucepan, bring the milk and sugar *almost* to a boil over medium-low heat. Do not burn! Stir until the sugar has dissolved. Remove from the stove top and cool.
2In a blender, process 1 cup of the milk with the almonds on high speed until the almonds are finely ground.
3Strain the mixture through a fine-meshed sieve and press with the back of a spoon to extract as much of the liquid as you can.
4Discard the almond residue. (I add it to hot cereal such as oatmeal or in a smoothie.) Now stir in the remaining milk, the filtered water and the orange blossom water. Serve over ice cubes and a sprig of fresh mint.

After I made this recipe the other day, I considered adding a very small pinch of ground cardamom to the beverage. Next time I prepare the recipe, I will test it with cardamom and see if I like it. Also, if you prefer to use commercially prepared almond milk for this recipe, remember that the commercial brands usually contain sugar so adjust accordingly. The test recipe was reduced to (1) serving.

About Hlib B'Louz

Course/Dish: Other Drinks
Main Ingredient: Dairy
Regional Style: Moroccan
Dietary Needs: Vegetarian