Almond milk (Llet d’ametlla) 

• Soak 200 g of raw IGP Ametlla de Mallorca almonds, with or without skin, in mineral water for 8 hours. 
• After soaking, wash and drain the almonds. 
• Place them in a blender and add 1 litre of mineral water, a pinch of sea salt and a pinch of ground cinnamon. 
• Blend on high speed for 25 seconds. 
• Filter the liquid through a vegetable milk bag or a fine cotton cloth, pressing hard to extract all the liquid.

Store in a glass bottle in the fridge. 

You can drink it on its own, with coffee, with instant cocoa or carob powder. Cold, plain or hot, however you like it. 

Recipe from Rosa de Asturias, member of Mujeres en Femenino as part of the Association of Cooks of the Balearic Islands (ASCAIB), taken from IGP Ametlla de Mallorca, an agricultural organisation located in the Polígono de Santa Maria del Camí and responsible for defending the specific designation of origin of Majorcan almonds.