Toast the almond kernels in a dry frying pan, then grind them in a mortar. Bring the milk with the sugar, vanilla sugar and cinnamon stick to a gentle boil. Mix the maizena (cornstarch) with the whipping cream and stir into the boiling milk with the almond kernels. Let it boil once, remove the cinnamon stick and bring the soup to the table with the toasted bread slices or cubes.
Spain, Christmas
Spanish specialties
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