A warm, frothy almond punch built on homemade almond milk and a creamy egg yolk body. Cinnamon and cloves give it that classic spiced aroma that warms without asking permission. Sweet, smooth, and softly perfumed—straight to the glass.
Cover the almonds with part of the very hot water and let them sit for 10 minutes. Drain them if the water looks cloudy; this short soak softens them without turning the recipe into yesterday's project.
Blend the almonds with the remaining water for 1 to 2 minutes, until the mixture looks white and creamy. Strain through a fine mesh sieve and press well to extract all the almond milk.
Heat the almond milk with the
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Whisk the egg yolks with the white sugar for 1 minute, until lighter and creamy. Add a ladle of hot milk slowly while whisking; this tempers the yolks so they do not curdle.
Pour the tempered yolks into the pot, stirring constantly. Cook over low heat for 4 to 5 minutes, until the punch is creamy, hot, and lightly thickened; it should not boil or smell like raw egg.
Remove the cinnamon and cloves. Blend the hot punch for 20 to 30 seconds to build froth, serve immediately, and finish with ground cinnamon on top.
