2 cwhole milk (or non-dairy alternative)
2 cblanched almonds (which weren't blanched)
2 cfiltered water
2 Tbsporange blossom water (begin with 1/2 teaspoon then add more, to taste)
sprig(s)fresh mint, for garnish
How to Make Hlib B'Louz
- In 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.
- In a blender, process 1 cup of the milk with the almonds on high speed until the almonds are finely ground.
- Strain 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.
- Discard 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.