DIRECTIONS In a large, dry saucepan, toast 1/2 cup of blanched, sliced almonds over medium-low heat, stirring constantly until golden brown. Transfer to a blender and add 1 cup + 1 tbsp of water. Pulse until almonds are finely chopped, then blend for 2 minutes. Strain through cheesecloth lined sieve.
Combine almond milk, sugar and hummingbird and stir until sugar is dissolved. Add cognac, and amaretto. Store in the refrigerator for up to one month.
