I love almendrada, a traditional sweet almond-based drink popular among Sefardim that is delicious, rich and comforting, especially on a cold winter night. Almendrada is sometimes prepared by grinding blanched almonds into a fine powder or flour to stir into hot milk, though recipes vary. Some people use almond oil or almond milk instead.Ingredients:* 2 tablespoons of almond flour* 1.5 cup milk (for a generous single serving)* Honey, sugar, or other sweetener to tasteDirections:1. Bring milk to a simmer in a pan on the stove.2. Once your milk is hot, turn down heat to low, stir in almond flour and sugar, continue mixing until dissolved, about a couple of minutes.3. Optional: add a dash of your preferred spice/s, such as cinnamon or clove.4. Serve hot.Tip: if using honey, I recommend using raw honey that is local to your area.When pressed, almonds release a milky white substance linked in Sefardi culture to breast milk. There is a Sefardi saying, “la almendráda faze abašar la leče,”/ “almendrada promotes lactation.” Historically, in Rhodes, people would place a blue bead between double almonds for fertility, and especially to bring breast milk. (See link in comments to learn more about almonds in Jewish herbalism!)