Prepare 7–9 glasses almond milk. In a clean skillet fry ¾ glass of the very best fine-ground flour, previously dried out. Stir constantly until it darkens, but do not let it burn. Bring the almond milk to a boil with a piece of cinnamon or vanilla, sprinkle on the flour, and boil thoroughly. Before serving sprinkle on 9–12 pieces fine sugar. Serve with small, fast day sugar rusks coated with thick chocolate, prepared by melting chocolate and sugar in water with a piece of fish glue or gelatin.