June 2024 attempt
- 1.5 cups almonds
- 1.5 cups demerara sugar
- 1 cup almond milk, unsweetened
- 1 tsp rose water
- 1/4 tsp almond extract
- 1/2 oz brandy
Toast almonds. Blend almond, sugar, and almond milk in the blender. Strain into a jar. Add rose water, almond extract, and brandy.
August 2023 attempt
- 24g Slivered almonds
- 1g Allspice
- 100g/ml almond milk
- 200g Sugar
- 2dashes Orange Flower Water
- ~20g/ml water
Toast the almonds and allspice together in a dry pan, tossing or stirring until the almonds are all browned. Pour the hot spices/nuts into the almond milk and refrigerate over night. Whisk the mix and strain it. You may discard the nuts and spices. Some of the almond milk may have been absorbed during the infusion so replace the loss with water or more almond milk (I prefer water). Warm up the infused milk in a pot and whisk in your sugar. It should be quite thick so make sure all your sugar is dissolved. Take it off the heat and add your orange flower water.
2022 attempt
Lost to the annals of time. I remember that I soaked the almonds overnight and then blitzed them before cooking them down with almond milk and sugar, but I don’t know any of the amounts.