"Tea" made from crushed hickory nuts and their shells, seasoned with a splash of maple syrup, cream, and a pinch of cinnamon makes for a wonderful drink. Makes 3 cups.
As you crack the nuts, be on the lookout for any spoiled or rancid nuts which will ruin the tea-discard any that you find and don’t be shy about tasting the nuts before you cook them, especially if the nuts have been stored at room temperature for more than a month.
Put the crushed nuts, shells and water into a small pot, bring to a simmer, turn the heat to low and cook for 20 minutes. Strain the liquid through a fine strainer or cheesecloth, pour into mugs and serve. You can drink the tea straight-up, but I like to sweeten it with maple syrup or shagbark syrup with a splash of heavy cream and the tiniest pinch of cinnamon.