Halib Louz is a silky almond milk made by soaking raw almonds overnight and straining them repeatedly through a fine cloth. Peeling the almonds and straining them multiple times takes time, but the result is a smooth drink with no oil separation. Since it can be made without sugar, it's a diabetes-friendly drink to carry to work or school in a thermos.
Peel the skins off the almonds that have soaked overnight, one by one, using your fingers.
Blend the peeled almonds with the water until you have a smooth white mixture.
Pour the mixture through a fine straining cloth, slowly squeezing the pulp with your hand to extract all the milk, straining a second time if needed.
Stir the rose water and, if you like, the cinnamon into the strained almond milk, then chill in the fridge before serving.
Don't rush while squeezing the straining cloth; almond pulp squeezed too fast doesn't release all its liquid, leaving the drink watery. Allergens: contains tree nuts (almond).
Don't throw away the almond pulp left after straining; dry it out and use it in place of flour in dessert recipes.
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