Toasted Almond Mochas
- 8 ounces sliced almonds
- 4 cups milk
- 4 tablespoons honey
- 4 shots espresso or 1 cup very strong coffee
- 4 tablespoons good quality cocoa powder
Preheat the oven to 350 degrees F. Spread the almonds on a sheet tray in 1 even later and toast in the oven until fragrant and light golden, about 7 minutes.
Put the toasted almonds and milk in a small saucepan and heat over medium heat until steaming and hot, but not boiling, 5 to 7 minutes. Add the honey and stir until incorporated, then strain through a fine mesh strainer.
In a warm mug or heatproof glass, mix an espresso shot or 1/4 cup coffee with 1 tablespoon cocoa powder and then top with the toasted almond-infused milk. Repeat with remaining espresso, cocoa and hot milk.
Recipe courtesy of Claire Robinson, 2009