Category: Breakfast
Cuisine: not set
1 quart unsweetened almond milk
2 tablespoons turbinado sugar
1/4 vanilla bean seeds scraped and pod reserved
3/4 cup stone-ground white cornmeal (5 ounces) preferably Kenyon's Grist Mill or Gray's Grist Mill
1/2 cup blanched hazelnuts
4 tablespoons salted butter
Pure maple syrup for drizzling
Himalayan pink salt or flaky sea salt for garnish
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