I’ve been dying to make this. In fact, I did make it. Two weeks ago I almost completed this recipe. I had steeped the hazelnuts, and was ready for step two – blending them, when the blender decided to fall apart. Sticky milk, precious toasted hazelnuts, everywhere. All over the counter, cupboards, stove, and floor. I had been having a terrible day, this was my fix, and there I was, nearly crying over spilled milk.
Fast forward to the present, when I invited a few friends over to make homemade Christmas wreaths and enjoy this drink with me – hopefully. Bob had put the hazelnuts and milk together, and I tentatively used our immersion blender, before straining out the hazelnut pulp with cheesecloth. So far so good. It’s not a difficult recipe at all, and was soon completed and served to my friends. Crisis averted. They were excited! We made short work of drinking our warm, comforting drinks, and started wreath making shortly after.
My girlfriends loved this drink, as did Bob and I. I was more than happy to have a second tasting of it as Bob shot some photos the next day. (Without bourbon this time, because I am so self controlled and didn’t need that mid-day.) The drink itself was so great, full bodied with some bitey bourbon, but had a smooth finish that took away its sting. Bliss!
- 14 oz coconut milk (full or low fat, your preference)
- 1½ cups 2% milk
- ½ cup roasted hazelnuts, with skins removed
- ¼ cup honey
- 4 ounces bourbon
- ¼ tsp cinnamon
- pinch of nutmeg
- pinch of cloves
- In a large container, combine coconut milk, regular milk, and hazelnuts, and allow to steep overnight.
- The next day, blend the hazelnut and milk together, then strain out hazelnut pulp with a mesh trainer or cheese cloth.
- Once strained, place milk in a pot, followed by your honey, and spices.
- Bring to a simmer, add your bourbon, and remove from heat.
- Serve in mugs with a dash of cinnamon.
Recipe adapted from The Gouda Life.