Hlib Louz (Moroccan Almond Milk)
Creamy homemade almond milk sweetened with honey and scented with orange blossom, served icy cold at iftar or weddings.
Ingredients
- 140 g raw almonds
- 1 l cold water
- 2 tbsp Honey
- 1 tsp Orange flower water
- 1 pinch Salt
- 1 handful Ice (optional)
Method
- Cover the almonds with cold water and soak for at least 4 hours or overnight. Drain and rinse, and slip off the skins if you want a whiter milk.
- Blend the almonds with the litre of fresh cold water for 1–2 min until smooth and frothy.
- Pour through a nut-milk bag or a sieve lined with fine cloth, squeezing out every drop.
- Stir in the honey, orange flower water and salt, chill, and serve over ice.
Tips
- Contains almonds. Use sugar instead of honey to make it vegan.
- For the richer café version, blend 70 g blanched almonds straight into 500 ml cold dairy milk with sugar and orange blossom, without straining.
Sources
Written in our own words after cross-checking these recipes:
Open Hlib Louz (Moroccan Almond Milk) in Nouns Cooking