SC - Toasted almond milk

[Robin Carroll-Mann]

Two of the Spanish recipes I've been playing with call for almond milk 
made from blanched *toasted* almonds.  It's yummy stuff, and definitely 
has that hearty nut taste, unlike the usual blandness of almond milk.  
Are there recipes from other countries that do the same?


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net