Almond milk is made from old in Mallorca by chopping the almonds between two stone wheels. This task was carried out monks of different convents of the island. It was also widely used in the medieval to make sweet and savory dishes.
Today it is has as a sweet dish to accompany cocas, in this case it is served hot. It can also be served cold in individual bowls as dessert.
100 g of raw almonds
100 g of sugar
1 cane of cinnamon
About two liters of water
1. Peel and chop the almonds until they are powdered.
2. Wash and dry a lemon, cut it in half and remove the skin.
3. In a casserole mix the almonds in powder with the sugar, trying dissipate the lumps that arise. Add a liter and a half of water, the cinnamon stick and lemon peel.
4. Cook all the mixture Live until it starts to boil. Then lower the fire to Minimum and let cook for 3 hours. Adding water when you need it to get the desired texture.