My friends Ruth and Gillian had been telling me about their newest discovery: coffee with almond milk. According to Ruth, it’s a Pugliese thing that you had to go all the way to Puglia to get. Gillian, instead, had it recently for breakfast at the newly opened Coramandel restaurant in Rome.
I’m a big lover of anything coffee. I love it hot and I love it cold. And as soon as summer begins I start making daily pilgrimages to Tazza d’Oro for granita di cafe or Fiocco di Neve for cafe affogato con zabione.
Usually, however, I am limited by the fact that I usually have to leave the house to grab one of these treats.
But last week I realized something really dangerous. After a quick trip to the supermarket down the road, I was able make this addictive treat in the comfort of my home, way too easily.
Latte di Mandorla is a southern Italian thing that traditionally is made by chopping up fresh almonds, letting them sit in water and sugar overnight, then squeezing the juices through a piece of muslin until you get an ambrosial, milky white almond drink.
But nowadays things have, of course, gotten much easier. Latte di Mandorla comes pre-made, in a milk carton, available at your local store (at least at mine).
So during these hot days of summer, my 11:00 am coffee break consists of iced almond coffee. It’s what my sister Robin refers to as a novelty coffee drink. And yes, it’s a bit Starbuckish. But that’s ok with me.
Iced Coffee with Almond Milk
1/2 cup freshly brewed espresso
1/2 cup almond milk
I like my iced coffee strong, so I brew a pot of espresso. I let it cool off for about 15 minutes, then add the cold milk. Fill the glass with as much ice as will fit. And to get the full, almost milkshake-like effect, you really need to use a straw. Trust me.