I always like to come up with some new recipe for each season. It is sort of how I mark my years. Since I will never remember your name but will remember what we ate 20 years ago. So when I have lavender hot chocolate, I remember that Christmas. My recipe for this fall is Toasted Almond Milk. Now I did see this idea some were and now I can not find it. I had to make up my own version, so now it is my recipe ;-)
Do you remember in the lavender chocolate mousse recipe I talked about how you infuse the milk with the lavender. This is basically the same thing. You toasted almonds in the oven, infuse the milk with it and make hot milk from that. If you have not infused milk before, this is a great way to add a bit more to your recipes. Also if you are on a food budget like me, it is a fairly inexpensive idea. Now I remember in the recipe they threw away the almonds away after they infused them. Horror, almonds are expensive. You can save the almonds (they still have an almondy taste) for your oatmeal the next morning (store in fridge) or I just ate mine with my hot milk as a yummy snack. This milk does taste like toasted almond, but it is a soft taste, not strong. If you want it more almondy, add more almonds. Enjoy on a nice gray day.
Oh you must go see the beautiful grateful page at Pearl Maple
There is a wonderful pumpkin pie recipe and poem at Priscilla's Cottage
A pumpkin grown in a pot, who would have thought !!!
Today Junie Moon's Autumn bliss is homemade furniture polish and the most adorable cleaning clothes
You go girl !!!!
Toasted Almond Milk
2 cups milk
1/2 cup almond, toasted and very coarsely chopped
pinch of salt
2 TBL. maple syrup
fresh grated nutmeg
In a sauce pan add milk and almond. Scald milk and set aside for half an hour. Stain out almonds and add salt and maple syrup. Reheat on stove. Fill two mugs and top with a dash of fresh nutmeg.
* A shot of amaretto added is lovely too !!!