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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.