Ingredients:
- 8
ounce
sliced or slivered almonds
- 4
cup
milk
- 4 1/2
tablespoon
Tupelo Honey
- 4
ounce
Almond liqueur (optional)
|
![]()
|
|
Directions:
|
|
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 the Savannah Bee Tupelo Honey. Warm gently and pour into 4 heated coffee cups. Stir in liqueur if desired.
Serves 4.
|
|
|
Home