How-to guide
How to Make Almond Milk, Moroccan Style — Sharbat bil Looz
Moroccan almond milk — sharbat bil looz — is a rich, sweet, fragrant drink served at weddings and celebrations, quite different from the thin dairy-free almond milk sold in cartons. Blanched almonds are ground and blended with milk, sugar and orange blossom water into a creamy, chilled drink poured to welcome guests. It is indulgent and special-occasion, all about the perfume of almond and orange blossom. This guide gives the celebratory version. For the floral water at its heart, see how to make orange blossom water.
About 30 minutes
Step by step
- 1
Blanch the almonds
If your almonds still have skins, blanch them: drop them in boiling water for a minute, drain, and slip the skins off. Skinless almonds give a smooth, pale, elegant drink without the slight bitterness or specks that skins add. Whole blanched almonds work directly.
- 2
Grind the almonds
Grind the blanched almonds finely, either dry in a processor or with a little of the milk, until they form a smooth paste or fine meal. The finer you grind them, the smoother and creamier the finished drink, and the more flavour you extract from the nuts.
- 3
Blend with milk and sugar
Blend the ground almonds with cold milk and sugar to taste until well combined and creamy. Use enough milk to reach a rich but drinkable consistency. This is a treat, so it is meant to be sweet and luxurious rather than thin and watery.
- 4
Add orange blossom water
Stir in orange blossom water to taste, a little at a time. Its fragrance is central to the drink, but too much becomes soapy, so add gradually and keep tasting. A pinch of cinnamon or a drop of vanilla is an optional addition some cooks like.
- 5
Strain if you want it smooth
For a silky, smooth drink, strain the blended milk through a fine sieve or muslin to remove any remaining almond grit; for a more rustic version, leave it as is. Straining gives an elegant, refined texture suited to serving guests.
- 6
Chill and serve
Chill the almond milk thoroughly and give it a stir before serving, as the almonds can settle. Pour it cold into glasses to welcome guests. It is rich, so small glasses are traditional. Serve it fresh, as it is best on the day it is made.
Common mistakes to avoid
- Not grinding the almonds finely enough, leaving a gritty drink.
- Overdoing the orange blossom water, which turns it soapy.
- Making it too thin — this is a rich celebration drink, not a light dairy substitute.
- Leaving the almond skins on, giving a duller colour and slight bitterness.
- Serving it warm; it is meant to be well chilled.
Tips from the kitchen
- Blanch and skin the almonds for the smoothest, palest, most elegant drink.
- Grind the almonds as finely as you can for maximum creaminess.
- Add the orange blossom water gradually and taste as you go.
- Strain through muslin for a silky texture worthy of guests.
- Serve well chilled in small glasses, and stir before pouring.
Questions
Is Moroccan almond milk the same as shop-bought almond milk?
No. Shop cartons are a thin, often unsweetened dairy-free milk. Moroccan sharbat bil looz is a rich, sweet celebration drink of ground almonds blended with dairy milk, sugar and orange blossom water, served chilled to guests at weddings and gatherings. It is indulgent and fragrant rather than an everyday milk substitute.
When is Moroccan almond milk served?
It is a drink for celebrations and hospitality, especially weddings and special gatherings, poured to welcome and honour guests. Its richness and the cost of almonds make it a treat rather than an everyday drink. The perfume of orange blossom water reinforces its festive, special-occasion character.
Can I make it dairy-free?
Yes. You can blend the ground almonds with water or a plant milk instead of dairy milk to make a dairy-free version, though the classic celebration drink uses milk for its richness. Keep the sugar and orange blossom water, grind the almonds finely and strain it for a smooth, fragrant result.
How long does it keep?
It is best made and drunk the same day, well chilled, as fresh almond milk does not keep long and the almonds tend to settle and the texture change. If you must store it, keep it covered in the fridge for a day at most and stir it well before serving.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.