Tunisians convert peeled almonds to make an apéritif, a delicious cold milky drink called rosata. Tunisian cooks often soak some imperfect and too-dry almonds in hot milk to make their rosata creamier and more delicate. This drink is best made a day in advance.
The French writer Colette had her own peculiar opinion about consuming almond milk. In her novelette Gigi, the old aunt cups her hands like conch shells over Gigi's bosom, then makes her promise “not to eat too many almonds, since they add weight to the breast.”
1¼cupsground blanched almonds
In a large saucepan, combine the almonds, 2quarts water, and sugar, and cook until the sugar is dissolved. Strain through a fine mesh sieve, chill overnight, then flavor with the almond extract and vanilla. Serve chilled.