Moment Recipe: Honey and Mint Sheep's Milk Yogurt

Yogurt & Honey

When it comes to breakfast, it’s easy to get in a smoothie rut. You throw a bunch of stuff in the blender and hope for the best. Some days it’s better than others, rarely great, and we always drink it standing up while distracted by something else, like the news or our Instagram feeds. It’s hardly a mindful, soul-nourishing breakfast. And we definitely wouldn’t serve it to our friends.

That’s where this dish comes in. We wanted to create something sweet and fresh for breakfast. We served it for  friends who were staying with us one weekend and they loved it. They liked how the mint tastes clean, the sheep’s milk yogurt unique and tangy, the honey ever so sweet, and the macadamia-nut crumble full of texture. All the different flavors come together in a sweet melody that feels like the right way to wake up.

Ingredients:

Serves 2-4

16 Oz Sheep’s Milk Yogurt

10 – 15 fresh mint leaves plus a few more to garnish

2 Tablespoons good honey (we like this one) plus more to taste and drizzle

¼ cup macadamia nuts

1 cup mixed berries

Instructions:

Chop the mint leaves as finely as you can (here’s a Youtube video on a good technique). Once you’ve chopped them, mix in with the yogurt in a medium size mixing bowl. Add the honey. Mix again. Taste and see if you need more honey. Adjust accordingly.

Moment Recipe: Honey and Mint Sheep's Milk Yogurt

Moment Recipe: Honey and Mint Sheep's Milk Yogurt

Andrea Brugi Cutting Board

In a Vitamix or strong blender, add the macadamia nuts and blend until they are almost dust like.

Moment Recipe: Honey and Mint Sheep's Milk Yogurt

KH Würtz plate and bowl and Fishs Eddy prep bowl

In breakfast bowls:

– spoon some yogurt mixture

– top with some mixed berries

– sprinkle with macadamia nut crumble

– drizzle with a little more honey if desired

– top with a fresh mint leaf.

Moment Recipe: Honey and Mint Sheep's Milk Yogurt

Photography: Sally Griffiths

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