Toasted Almond Milk with Honey
Toasted almonds add complexity to this hot-milk drink.
- Servings: 4
Source: Martha Stewart Living, January 2003
- 8 ounces sliced or slivered almonds
- 4 cups milk
- 4 1/2 tablespoons honey
- 4 shots amaretto (optional)
Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Remove from oven; let cool, and roughly chop.
Place almonds and milk in a medium saucepan; cook over medium heat just until milk begins to steam, 5 to 6 minutes. Remove from heat; let steep, covered, about 30 minutes.
Strain milk mixture into a warmed pitcher or another saucepan; stir in honey until combined. Divide among four coffee cups; add a shot of amaretto, if using, to each. Serve immediately.