Warm Coconut Milk with Hazelnuts, Honey & Bourbon

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.