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hlib b'louz

(1 rating)
Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

(Sweet Almond Milk). Delicious albeit unusual beverage from Morocco. If you prefer this dairy-free substitute with almond milk, rice, soy or your favorite non-dairy alternative. From 'Cooking at the Kasbah' by Kitty Morse. "In Morocco, (Hlib B'Louz) accompanies a small plate of dates and is offered to honored guests as a sign of welcome."

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For hlib b'louz

  • 2 c
    whole milk (or non-dairy alternative)
  • 1/2 c
    sugar
  • 2 c
    blanched almonds (which weren't blanched)
  • 2 c
    filtered water
  • 2 Tbsp
    orange blossom water (begin with 1/2 teaspoon then add more, to taste)
  • sprig
    fresh mint, for garnish
  • ice cubes

How To Make hlib b'louz

  • 1
    In a medium saucepan, bring the milk and sugar *almost* to a boil over medium-low heat. Do not burn! Stir until the sugar has dissolved. Remove from the stove top and cool.
  • 2
    In a blender, process 1 cup of the milk with the almonds on high speed until the almonds are finely ground.
  • 3
    Strain the mixture through a fine-meshed sieve and press with the back of a spoon to extract as much of the liquid as you can.
  • 4
    Discard the almond residue. (I add it to hot cereal such as oatmeal or in a smoothie.) Now stir in the remaining milk, the filtered water and the orange blossom water. Serve over ice cubes and a sprig of fresh mint. After I made this recipe the other day, I considered adding a very small pinch of ground cardamom to the beverage. Next time I prepare the recipe, I will test it with cardamom and see if I like it. Also, if you prefer to use commercially prepared almond milk for this recipe, remember that the commercial brands usually contain sugar so adjust accordingly. The test recipe was reduced to (1) serving.
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