Briefly blanch the almonds in boiling water, then strip off the peel. Put in the blender with a little water and run on the highest setting for a few minutes until the almonds are very finely ground. Add the rest of the water and sugar and filter the mixture through a cheesecloth.
Almond milk tastes best chilled and is a good substitute for milk, also for puddings, cakes and cocktails.
The mass of ground almonds remaining in the cheesecloth can be mixed with a little cream, honey and cinnamon and eaten as a spread.