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Ingredients
- 1/2 pound roasted unsalted almonds with skin (1 1/2 cups)
- 1 quart skim milk
- 1/4 cup honey
- 1 teaspoon cardamom seeds
- 2 bananas, sliced 1/4 inch thick
Method
- In a food processor, grind the almonds to a coarse powder.
- Transfer to a medium saucepan.
- Add the milk, 1 tablespoon of the honey and the cardamom.
- Warm over moderate heat.
- Off the heat, cover and let stand for 20 minutes, then strain.
- Discard the solids.
- In a medium nonstick skillet, warm the remaining 3 tablespoons of honey.
- Add the bananas and cook over moderately high heat, stirring, for 2 minutes.
- Scrape into bowls, pour in the warm almond milk and serve with spoons.
