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Almond milkshakes are very popular in Morocco, particularly during Ramadan when we’re likely to serve them when breaking the fast. A tiny bit of orange flower water gives this almond shake its classic taste. I like it best served icy cold.
The recipe calls for whole blanched almonds or almond flour. If you only have whole raw almonds on hand, plan to blanch and peel the almonds ahead of time. This is actually a good thing, as the fresher the blanched almonds, the more flavor they will impart to the almond milkshake.
Blanching and Peeling Almonds
Blanching and peeling almonds is easy and won’t take long for the small quantity needed for the almond shake. You do this by dropping the almonds in boiling water for a minute or two, draining, then pinching the hot almonds between your thumb and first two fingers to squeeze the skins off.
That’s it! The peeled almonds are ready to use in the almond shake. If they’re not needed right away, be sure to allow them to dry thoroughly before covering and storing in the fridge.
Making the Almond Milkshake
The actual blending of the almond milkshake takes just a few minutes and is best done just prior to serving. That’s because the ground almonds will eventually settle in the bottom of the glass. If that happens, simply stir with a spoon at the table or process again quickly in the blender.
I’m including almond extract or flavoring as an optional ingredient. I don’t use it myself as Morocco’s indigenous almonds have lots of flavor, but if you feel your blended shake is missing a little something, a tiny drop or two of extract will probably give the almond milkshake the lift it needs.
I have seen recipes for Moroccan almond milkshakes that call for a tiny bit of crushed mastic. It’s not something I’m inclined to include myself but you might want to try it.
Moroccan Almond Milkshake Recipe
- 1 drop almond extract or flavoring
- 3 drops mastic gum - crushed to a powder with 1/4 tsp sugar
- If you're using whole blanched almonds: Place the blanched almonds in a blender and process until the almonds are a fine powder. If you're using almond meal: Just add the meal to the blender and jump to the next step.
- Add the milk, sugar (or honey) to taste, and orange flower water. Bend on high speed to mix well.
- If desired, add ice cubes while the blender is running to chill the drink even more. Continue processing until the ice has been fully blended into the milkshake.
- Pour into glasses and serve immediately.
- Mastic is optional but a traditional ingredient in some recipes. Use the back of a spoon to crush the grains to a powder with 1/4 teaspoon sugar before adding it to the milk.
- The ground almonds tend to settle to the bottom of the glass if the beverage sits too long. If this happens at the table, simple stir with a spoon before drinking.
- If you want to make the almond milkshake in advance, leave it in the blender's pitcher in the fridge so you can quickly re-blend just before serving.
- Use 100 percent pure orange flower water for best results. It can be omitted if you don't care for it.
- If the almond milkshake is missing a little flavor, add a drop of almond extract to give it a boost.
- You can vary the almond milkshake by adding a little fresh avocado or dried fruits such as dates, figs, or raisins. Delicious and extra healthy!
Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.Leave a Comment or Review
About the Author
Christine Benlafquih is Founding Editor at Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activity business in Casablanca. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. She was the Moroccan Food Expert for The Spruce Eats (formerly About.com) from 2008 to 2016.