1. Prepare 30 grams of barley kernels; soak the barley kernels in water for one night in advance; prepare 50 grams of almonds
2. Peel off the shell of the almonds, soak the almonds in warm water overnight; peel off the outer skin of the soaked almonds, and leave the white almonds for later use; prepare an appropriate amount of maltose
3. Put the soaked wheat kernels and almonds into the cooking machine, add an appropriate amount of 2 times the amount of boiled water to grind into almond pulp; filter the ground almond pulp with a fine sieve, and pour the thick pulp into the pot; turn on medium and low heat while boiling Stir with a spoon
4. Boil the almond milk until it boils, and continue to cook for 5 minutes until the almond milk is thick; put the cooked almond milk into a bowl and add a proper amount of maltose to eat (you can also mix in honey)
