Description
Not wild about eggnogg? This is his sexier, dairy-free cousin. Meet Warm Coconut Milk with Hazelnuts, Honey & Bourbon.
Ingredients
- 14 ounces, fluid Can Coconut Milk (I Use Thai Kitchen)
- 1-½ cup Unsweetened Milk (rice, Soy, Almond Or Cow)
- ½ cups Roasted Hazelnuts, Skins Removed
- ¼ cups Honey, More If You Like It Sweeter
- 2 ounces, fluid Bourbon (optional)
- 1 pinch Ground Nutmeg
- ¼ teaspoons Ground Cinnamon Plus Extra For Garnish If Desired
Preparation
Combine the coconut and regular milks in a mason jar or bowl and pour in the hazelnuts. Cover with plastic wrap and put the jar/bowl in the fridge. Let the nuts soak for at least 2 hours, up to overnight for the best hazelnut flavour.
In a blender or Magic Bullet, blend the milks and hazelnuts for 1 minute. Using 2 layers of cheesecloth or a fine-mesh sieve over a bowl, strain the hazelnut pulp from the milks (you can save the pulp and add it to cookies, or just discard it). Pour the milk mixture into a saucepan with the honey, bourbon and spices and bring to a gentle simmer. Let the mixture warm, whisking occasionally to make sure the honey has loosened up. Taste and adjust honey/bourbon if needed. If it’s too thick, add a bit more milk (or a bit of water) to thin it out to desired consistency.
Ladle into mugs and sprinkle with a little cinnamon.
