* 8 ounce sliced or slivered almonds
* 4 cup milk
* 4 1/2 tablespoon Savannah Bee Company Tupelo Honey
* 4 ounce Almond liqueur (optional)
Preheat the oven to 350F.
Spread almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Remove from the oven, let cool, and chop.
Place almonds and milk in a medium saucepan, cook over medium heat just until the milk begins to steam, about 5-6 minutes. Remove from heat, let steep, covered, about 30 minutes.
Strain milk mixture into a saucepan and add Savannah Bee Company Tupelo Honey. Warm gently on the stovetop and pour into 4 heated coffee cups. Stir in liqueur if desired.