Almond milk - today and in the Middle Ages - no refrigeration

A number of books on medieval cooking, especially in the Mediterranean, refer to the consistent use of almond milk. In my treasure trove of Sicilian cooking called Sweet Sicily by Alessandra Dummone, she shares that simple recipe with us. Latte di mandorle - blend the almonds with sugar to a fine powder. Pour the powder in a saucepan with water and put more sugar in. Heat, but don't boil, cool, then refrigerate. Strain or filter the milk through fine cloth or a strainer. How perfect for a region whose temperatures often sizzle above 90 degrees! Who needs cows?