Long before almond milk appeared in supermarket chillers, Moroccan cooks were blending almonds into cold, fragrant drinks for weddings, celebrations and the evening meal that breaks the Ramadan fast. Sharbat bil looz is soaked almonds whizzed with milk and sugar, strained until smooth and scented with orange blossom water, the floral distillation that perfumes so many Moroccan sweets. A pinch of cinnamon on top completes it.

It tastes like a marzipan milkshake that has been to finishing school: rich, cool and quietly elegant. It needs no cooking, can be made hours ahead and sits in the fridge waiting for the podium celebrations, which makes it an excellent alcohol free toast.

The almond milk

Ingredients

• 1 cup (140 g) blanched almonds
• 2 cups (480 ml) cold water
• 2 cups (480 ml) cold whole milk
• 1/3 cup (65 g) sugar
• 1 to 2 teaspoons orange blossom water
• 1 pinch ground cinnamon
• 1 handful ice cubes

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