2 cups (500 ml) blanched almonds

3 cups (750 ml) water

3 tablespoons (45 ml) sugar

1/2 teaspoon (2.5 ml) vanilla extract

1/8 teaspoon (0.5 ml) ground cinnamon

Line a sieve with three layers of cheesecloth. Set aside.

In a blender, purée the almonds with the water into a very smooth liquid. Let stand for about 10 minutes. Strain, pressing the liquid with the back of a ladle. If necessary, strain through a sieve again to remove all residue.

Add the remaining ingredients and stir to combine. Serve cold or warm.

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