From The Complete Spanish Cookbook
Ingredients
1/4 pound blanched almonds
4 cups water
3 tablespoons superfine sugar
cracked ice
cinnamon
Directions
Wash the nuts under running water. Soak overnight in water to cover, changing the water twice. Puree [the nuts] in a food processor with as much of the water as is necessary to keep the machine from clogging. Add the remaining water and set aside for 4 to 5 hours. Strain through a sieve lined with a clean cloth [into a bowl]. Sweeten with sugar and serve over cracked ice with a pinch of cinnamon.
