Source: Enlitened Kosher Cooking by Nechama Cohen

Skim milk blended with almonds and vanilla extract.

Servings

0.5
0 1/2 cup  whole almonds 1.0
1 cup  cold water 1.0
1 cup  lowfat milk 0.125
0.125 tsp  black peppercorns 0.25
0 1/4 cup  sweetener (sugar substitute) 1.0
1 tsp  vanilla extract 1.0
1 tsp  almond extract

1. Place almonds in a blender with the rest of the ingredients. Blend until smooth.
2. Line a small strainer with 2 layers of cheesecloth and strain into a small pitcher.