For buttered nut porridge with ricotta and honey, coarsely chop the hazelnut kernels and peanuts. Melt the butter in a pan and toast the porridge and nuts briefly. Make sure that the mixture does not burn.
Then add the almond drink, bring to the boil and simmer for 3 minutes.
Divide buttered nut porridge with ricotta and honey between two bowls. Pour ricotta and honey on top and dress with mixed nuts and berries as desired.