Latte di mandorla, almond milk, is a Sicilian summer staple, traditionally made by dissolving sweet almond paste in water. Here you turn Scyavuru 100% Pure Almond Paste into a sweet paste with a simple sugar syrup, then blend it with cold water and chill.

Serve it very cold, on its own or alongside granita. The sweet paste keeps for a few months, so you can make a batch ahead and blend a fresh bottle whenever you like. For a spoon dessert from the same paste, try Gelo di Mandorle.

Difficulty: Very easy
Course: Drink
Time: Prep about 30 min · Chill at least 2 h
Made with: Scyavuru 100% Pure Almond Paste

Ingredients for latte di mandorla

Sweet almond paste

300 g Scyavuru 100% Pure Almond Paste
200 g icing sugar
60 g water
Optional: 6 bitter almonds (armelline), or a few drops of almond extract

For the milk

About 800 ml cold water

How to make latte di mandorla

1. Syrup Heat the icing sugar and water into a syrup.
2. Sweet paste Stir the Almond Paste (and the bitter almonds or extract, if using) into the syrup and heat it for about a minute, until it comes away from the pan in one mass. Tip it onto a surface dusted with icing sugar and knead it as it cools.
3. Dissolve Break the paste into pieces in a tall jug, add about 300 ml of the water and blend until it has completely dissolved.
4. Dilute Add the rest of the water and blend again briefly.
5. Chill Pour into a bottle and refrigerate for at least 2 hours. Shake well and serve very cold.

Tips

The milk keeps 3—4 days in the fridge.
The sweet paste keeps for a few months in a sealed bag in the fridge, so you can make it ahead.

Try it with…

Scyavuru 100% Pistachio Butter – pistachio milk

Did you know?

Grandmothers used to dissolve the almond paste in warm water; today most people use a blender.
In Sicily, almond paste is also called pasta reale.
Granita and almond milk are a must of the Sicilian summer, from early spring to late autumn.
Almond paste (pasta di mandorle) is on the official list of traditional food products (PAT) of Sicily.