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Easy
By Ben Shewry
Published 2012
Place the almonds in a food processor and blitz until they resemble coarse breadcrumbs. Add the milk and blitz at low speed — it is important not to purée the mix — for 25 minutes so the almonds can release their flavour and oil into the milk. Strain the milk through muslin (cheesecloth). Set aside in the refrigerator for later use.