The lovely Jessie James from Follow Studio was kind enough to share her recipe for Spiced Almond and Coconut Milk in our latest issue. It sure does look delicious and we can’t wait to whip up a big batch for ourselves. You can find similar glass confit jars at Love Loans and Linen.
1/4 cup almonds, soaked in water overnight
1/2 cup unsweetened shredded coconut
1/4 teaspoon ground cardamom
1 whole dried fig, roughly chopped
1 teaspoon cinnamon
2 cups of hot water
Honey to taste
Place almonds in a deep saucepan (or blender) with coconut, cardamom, fig, cinnamon and hot water. Blend with a stick mixer or in the blender if using one, until frothy. Strain through a fine mesh sieve and press to release the milk. Add star anise and honey to taste. Pour and serve!