Description
A creamy and refreshing Mazapan drink, made from homemade almond paste, milk, and a touch of vanilla. Perfect for a sweet treat!
Ingredients
Scale
- 1 cup blanched almonds
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 4 cups milk (dairy or non-dairy, your preference!)
- 1/2 teaspoon vanilla extract
- Ice cubes (optional)
- Ground cinnamon or chocolate shavings for garnish (optional)
Instructions
- Grind blanched almonds into a very fine powder using a food processor or high-powered blender. Be careful not to over-process into almond butter.
- In a medium bowl, whisk together the ground almond powder, granulated sugar, ground cinnamon, and a pinch of salt.
- Add milk, starting with 2 tablespoons, to the almond mixture. Mix well until a crumbly paste forms. Add more milk, one tablespoon at a time, until a smooth, pliable dough forms. Be careful not to add too much milk.
- Turn the almond paste out onto a clean surface and knead for a few minutes until smooth and uniform. Dust hands with powdered sugar if sticky, or add a tiny bit more milk if dry.
- Wrap the almond paste in plastic wrap and refrigerate for later use, or proceed directly to making the drink. If refrigerating, forming it into a disc will make it easier to blend later.
- If refrigerated, break the almond paste into smaller pieces.
- Place the almond paste pieces into a blender. Add the milk and vanilla extract.
- Blend the mixture on high speed until completely smooth and creamy.
- Taste and adjust sweetness with more sugar or honey if desired. Add a squeeze of lemon juice for less sweetness.
- Add ice cubes and blend again until smooth for a cold drink.
- Pour the Mazapan drink into glasses.
- Garnish with ground cinnamon or chocolate shavings. Add whipped cream or chopped almonds for extra flavor and texture.
- Serve immediately. Store leftovers in the refrigerator for up to 24 hours, shaking well before serving.
Notes
- Variations: Try chocolate, spiced, coffee, or Mexican chocolate versions. Experiment with different nuts or extracts. Make it vegan with non-dairy milk and agave or maple syrup.
- Consistency: Adjust milk amount for desired thickness.
- Make Ahead: Almond paste can be made ahead and stored in the refrigerator for up to a week.
- Troubleshooting:
- Too Dry: Add more milk.
- Too Sticky: Dust with powdered sugar.
- Too Sweet: Add lemon juice.
- Not Sweet Enough: Add sugar or honey.
- Lumpy: Blend longer.
- Watery: Use less ice or more almond paste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes