Toasted Almond Milk With Honey Recipes

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TOASTED ALMOND



Toasted Almond image

One of my favorites! Actually I think last night I may have had one too many. They taste so good, you forget what it is. And you get all the calcium you need for the day. What a drink! This is supposed to be made with half and half, but its too heavy for me, so I use low-fat milk. Ingredient amounts can be adjusted to personal preference.

Provided by Kim127

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

2 ounces Kahlua
2 ounces Amaretto
4 ounces milk

Steps:

  • Pour over ice, mix well,& enjoy!

HONEY ROASTED ALMONDS



Honey Roasted Almonds image

These are great for snacking!

Provided by Behr

Categories     Appetizers and Snacks     Nuts and Seeds

Time 30m

Yield 8

Number Of Ingredients 6

2 cups whole almonds
¼ cup white sugar
½ teaspoon kosher salt
3 tablespoons honey
3 tablespoons water
1 tablespoon almond oil

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

CREAM TART WITH ORANGES, HONEY, AND TOASTED-ALMOND CRUST



Cream Tart with Oranges, Honey, and Toasted-Almond Crust image

Provided by Jeanne Thiel Kelley

Categories     Milk/Cream     Egg     Dessert     High Fiber     Orange     Almond     Chill     Honey     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 18

Crust:
Melted butter for pan plus 6 tablespoons (3/4 stick) chilled unsalted butter, diced
3/4 cup all purpose flour
3/4 cup whole almonds, toasted, cooled
1/4 cup sugar
3/4 teaspoon (scant) salt
1 large egg yolk
Filling and topping:
2 teaspoons water
1/4 teaspoon plain unflavored gelatin
3 large egg yolks
1/4 cup sugar
4 1/2 teaspoons cornstarch
1/2 teaspoon finely grated orange peel
1 cup whole milk
1/2 cup chilled heavy whipping cream
3 oranges
Honey

Steps:

  • For crust:
  • Brush melted butter over bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, almonds, sugar, and salt in processor until nuts are finely ground. Add 6 tablespoons diced butter. Blend until mixture resembles coarse meal. Add yolk. Blend until dough comes together in moist clumps. Press dough evenly onto bottom and up sides of pan. Pierce dough all over with fork. Freeze until firm, at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
  • Preheat oven to 400°F. Bake crust until deep golden brown (crust will puff slightly), about 18 minutes. Transfer crust to rack and cool completely.
  • For filling and topping:
  • Place 2 teaspoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, 10 to 12 minutes.
  • Whisk yolks, sugar, cornstarch, and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Whisk until custard thickens and boils, about 2 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved and custard is smooth.
  • Transfer custard to another medium bowl. Let cool to room temperature, stirring occasionally, about 30 minutes (custard will be very thick).
  • Beat cream in medium bowl until peaks form. Whisk custard until smooth. Fold whipped cream into custard in 3 additions. Transfer filling to crust. Chill tart until filling sets, at least 3 hours and up to 8 hours.
  • Cut 1/3 inch off top and bottom of each orange. Stand 1 orange on flat end. Cut off all peel and pith, following contour of fruit. Working over bowl, cut between membranes, releasing orange segments.
  • Gently slide tip of small knife between crust and sides of pan to loosen crust. Push up tart pan bottom, releasing tart.
  • Cut tart into wedges. Transfer to plates. Arrange several orange segments atop each wedge of tart; drizzle with honey and serve.

WARM ALMOND MILK WITH HONEY



Warm Almond Milk with Honey image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 4

4 ounces sliced or slivered almonds
4 cups milk
1/4 cup honey
2 ounces amaretto, or to taste (optional)

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 milk in a medium saucepan; cook over medium heat just until milk begins to steam, 5 to 6 minutes.
  • Combine milk, almonds, honey, and amaretto in a blender. Start blender on lowest speed, and puree until almonds are ground to your liking, at least 30 seconds. Serve as is, or strain through a fine-mesh sieve.

TOASTED ALMOND MOCHAS



Toasted Almond Mochas image

Provided by Claire Robinson

Categories     beverage

Time 20m

Yield 4 servings

Number Of Ingredients 5

8 ounces sliced almonds
4 cups milk
4 tablespoons honey
4 shots espresso or 1 cup very strong coffee
4 tablespoons good quality cocoa powder

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds on a sheet tray in 1 even later and toast in the oven until fragrant and light golden, about 7 minutes.
  • Put the toasted almonds and milk in a small saucepan and heat over medium heat until steaming and hot, but not boiling, 5 to 7 minutes. Add the honey and stir until incorporated, then strain through a fine mesh strainer.
  • In a warm mug or heatproof glass, mix an espresso shot or 1/4 cup coffee with 1 tablespoon cocoa powder and then top with the toasted almond-infused milk. Repeat with remaining espresso, cocoa and hot milk.

TOASTED ALMOND MILK WITH HONEY



Toasted Almond Milk with Honey image

Toasted almonds add complexity to this hot-milk drink.

Provided by Martha Stewart

Categories     Drink Recipes

Number Of Ingredients 4

8 ounces sliced or slivered almonds
4 cups milk
4 1/2 tablespoons honey
4 shots amaretto (optional)

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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