Honey Nut Milk

Put the hazelnut butter, honey and whole milk in a bowl and use a milk frother to whisk them vigorously until frothy.

Wash the lemon half with hot water, finely grate the zest and squeeze out the juice.

Chop the hazelnuts finely or shave them into thin slices.

Season the honey-nut milk with 2–3 tsp of lemon juice to taste and pour into glasses.

Mix the chopped hazelnuts with the lemon zest and sprinkle over the glasses.