I have always enjoyed traveling, one of my passions is photography and I love photographing people during my travels.

The journey in my heart is India, an overland tour from New Delhi to Mumbai.

I loved India from the first moment, those faces, those deep, genuine, sincere looks, its paradoxes, its complexity and simplicity at the same time.

Its colors, smells, flavors. All my senses were stimulated.

The beauty of Indian women washing their hair and their beautiful saris at the ghats early in the morning, illuminated by a spectacular light.

The continuous surprise, unpredictability of that journey.

I found myself with my fellow travelers on a road to nowhere dancing and laughing with strangers we couldn't converse with.

I met my partner on that trip.

I had gone alone and at a very special time in my life.

India was the scene of a friendship during the journey which then turned into love on our return.

On that trip I drank my first Masala Chai, an Indian spiced tea.

At that time I had not yet realized that I was intolerant to milk and its derivatives.

Every now and then I still enjoy a Masala Chai at home looking at photos from that trip.

I use homemade almond milk to make it, which is very simple to make.

Advice

If you prefer it sweeter, you can add dates or dried apricots to the soaking or honey at the end of the preparation.

You can flavor it according to your tastes, leaving the seeds of a vanilla pod or a cinnamon stick to infuse.

Ingredients

250gr of peeled almonds

1 liter of water

Preparation

Soak the almonds in water for at least 12 hours. Blend until a homogeneous cream is obtained and filter the mixture using a very dense mesh or a fabric strainer.

Almond milk can be stored in the refrigerator for about 4 days.

The fixed residue resulting from this preparation is perfect for making sweets and biscuits.