Holiday Hazelnut Blended Drink:
9 cubes of frozen cashew milk
1 tbs honey
1 and 1/2 cups chilled Nutcracker Sweet tea
1/4 cup hazelnut liqueur
a pinch of cinnamon or pumpkin pie spice
This brittle is based on a recipe from a book my husband reads called, The Medieval Kitchen, Recipes from France and Italy. Andrew checked it out from the library after listening to a history podcast on iTunes, which talked about this book. He also made me candied orange peel for my birthday once, using another recipe from The Medieval Kitchen. It was awesome.
I changed the brittle ingredients notably because it originally called for honey and no oil. I thought that the honey made it way too sweet, and took away from the spices. I also added coconut oil because after Andrew made the recipe from the book it was very soft, like honey with nuts in it. I wanted it to be more brittle-like, although my recipe isn't as hard as a true brittle. (If you kept it in the freezer it would be very hard of course, which is why I take it out after 2 hours.)
Spiced Almond Brittle:
First make the spice mixture:
1 tsp dried ground ginger
1 pinch ground black pepper
1 rounded tsp ground cinnamon
1/3 tsp ground cloves
note: you wont use all of the spice mixture in one batch, but you can save it for next time
In a saucepan bring to boil:
1 cup agave
1/3 cup coconut oil
1 and 1/2 cups slivered almonds
1/2 tsp of the spice mixture
Simmer (so there are little bubbles) for 20 minutes, stirring constantly.
Remove from heat.
Add another 1/2 tsp of the spice mixture.
Spread on a cookie sheet lined with unbleached parchment paper.
Place in the freezer for 2 hours.
Break into brittle.
Store leftovers in the refrigerator.