Toasted Almond Milk With Honey Recipes
HONEY ROASTED ALMONDS
These are great for snacking!
Provided by Behr
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Spread almonds in a single layer on a baking sheet and place in a cold oven.
- Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
- Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
- Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
- Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
- Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 19.7 g, Fat 19.7 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 120.8 mg, Sugar 14.4 g
TOASTED ALMOND MILK WITH HONEY
Toasted almonds add complexity to this hot-milk drink.
Provided by Martha Stewart
Categories Drink Recipes
Number Of Ingredients 4
Steps:
- 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.
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- Line a strainer with two layers of cheesecloth (the picture below shows 4 layers, so the pattern of the two layer across each other is easily visible) and set it over an 8-cup measuring pitcher with a spout. Set aside.
- Preheat oven to 350°F. Spread the almond meal over a rimmed baking sheet and sprinkle the sugar over it, tossing lightly to coat. Bake for 5 minutes, stirring every 2 minutes, allowing the mixture to toast gently, but not allowing it to burn.
- Pour the water, toasted almond meal, the vanilla bean pod and salt into a medium saucepan set over high heat and stir to combine. Bring to a rolling boil and remove from the heat. 4) Meanwhile, prepare an ice bath: Fill a very large bowl with ice water. The bowl should be large enough for the pot to sit in comfortably. When the almond-vanilla mixture boils, set it into the ice water and let stand for 30 minutes. 5) Remove the vanilla bean pod from the pot and pour the remaining warm mixture into a strong blender ( see kitchen tips). Blend on high for 1 minute. Let stand in the blender for 5 minutes, or until it settles and begins to separate. 6) Blend again for 1 minute. Pour about 1/3 of the mixture through the prepared strainer lined with cheesecloth, reserving the rest in the pitcher. Allow to drip into the measuring pitcher for 30 minutes. (You will need to do this in batches unless you have a huge strainer.) 7) Pick up the edges of the cheesecloth and gently tilt the mixture so it
- Add the reserved vanilla seeds, honey or agave and whisk gently until fully incorporated. Kitchen Tips: Traditionally, almond milk is made from whole almonds, soaked overnight. The longer they soak, the creamier the milk, but the boil and ½-hour method is a handy alternative. No matter how you soak them, toasting brings out a different, more complex flavor. If you want an ultra-smooth milk that is still toasty, use slivered, peeled almonds, but know that the flavor will not be as intense.
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