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Almond Milk with Violet Leaves and Dates

This recipe is meant to be enjoyed as soon as you make it.
Print Recipe
Servings 3 cups almond milk

Equipment

  • Cheesecloth

Ingredients
  

  • 2 - 3 tablespoons dried violet leaves
  • 1 quart water
  • 5 ounces dried dates, pitted and sliced
  • 1 cup whole blanched almonds
  • 2 - 3 teaspoons rose water
  • 1/2 teaspoon mace
  • Pinch of salt
  • 1 - 2 teaspoons sugar, optional

Instructions
 

  • Tie the violet leaves in a double layer of cheesecloth, then add to a pot containing the water and dates. Simmer ingredients until fragrant, about 10 minutes. Remove from heat and cool to tepid. Discard the violet leaves and strain out the dates but reserve them for later.
  • Coarsley chop the almonds. Blend with the rose water and 1 cup of the reserved violet water. Pulse to make a moist paste. Add in the dates and half the remaining water and puree until smooth. Add in the remaining water.
  • Place cheesecloth over a sieve set over a bowl. Pour the almond milk over, working and squeezing to extract as much liquid as possible from the nuts. Add in the mace and salt. Bring to warm temperature, and sweeten if desired with sugar. Serve immediately, warmed or at room temperature.