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(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.


☆☆☆☆☆ 0 votes

15 Min
5 Min
Stove Top


  • 1/2 lb
    almonds, skins removed
  • 4 c
    filtered water, divided
  • 2 c
  • 1 tsp
    almond extract
  • ·
    cinnamon stick or ground cinnamon (one small cinnamon stick or 1/2 teaspoon ground cinnamon, to taste)
  • ·
    few cloves
  • ·
  • ·
    rose petals, for garnish
  • ·
    ice cubes

How to Make Soumatha/Soumada


  1. Blanch the almonds in a large pot of boiling water a few minutes. Set aside to cool slightly then remove the skins.
  2. 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.
  3. 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.
  4. Combine the strained almond liquid with the simple syrup. Stir in the rosewater.
  5. 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.

Printable Recipe Card

About Soumatha/Soumada

Course/Dish: Other Drinks
Main Ingredient: Nuts
Regional Style: Greek
Dietary Needs: Vegetarian Vegan

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