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Moroccan almond milk (sharbat louz)
Sharbat louz: blanched almonds blended with cold milk, sugar and orange-flower water
At Moroccan weddings and engagement parties, silver trays of tall glasses filled with sharbat louz are passed among the guests: chilled milk blended smooth with blanched almonds, sugar and a perfume of orange-flower water. It is also a favourite summer drink at home and is often offered to break the fast in Ramadan. The taste is creamy, delicate and nutty, a world away from carton almond milk, since it is real dairy milk enriched with almonds. Serve it very cold, on its own or with sweets. A common mistake is skipping the straining, which leaves a gritty drink instead of a smooth, silky one. Chef's tip: blend the almonds with the sugar and a little milk first, into a fine paste, before adding the rest; that way it ends up silky rather than gritty. Not for anyone with a nut allergy.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (2)
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Method
0/4 doneStep 1: Put 5 ½ oz blanched almonds, 2 ⅛ oz sugar and ¾ cup cold whole milk in a blender and blend on high until you have a very smooth, thick paste, scraping down the sides once or twice.
3 minStep 2: Add the rest of 2 ½ cups cold whole milk and 1 ½ tbsp orange-flower water and blend for another minute until frothy.
1 minStep 3: For a silky drink, pour through a fine sieve, pressing on the pulp with a spoon. Skipping the sieve is fine, but the drink will be slightly grainy.
Step 4: Chill until very cold, then serve in glasses over 8 ice cubes.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 13 g
- Carbs
- 26 g
- Fat
- 21 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does moroccan almond milk (sharbat louz) take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of cold whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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