1 vanilla bean, halved lengthways
500 ml (2 cups) milk
80 g (½ cup) raw almonds, toasted
1 tablespoon pure maple syrup
1 teaspoon almond extract (essence)
Put the vanilla bean and milk in a saucepan and heat until almost boiling. Remove from the heat to infuse for 5 minutes, then return to the heat until almost boiling. Remove the bean. Blend the milk, almonds, maple syrup and almond extract in a blender until smooth, thick and creamy. Make 2 medium glasses.
Note: Rinse the vanilla bean, let it dry and put it in an airtight container of caster (superfine) sugar. You could use this vanilla sugar in place of the maple syrup.