- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 556
- Total Fat
- 37 g
- Saturated Fat
- 7 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 9 g
- Sugar
- 32 g
- Protein
- 21 g
- Cholesterol
- 24 mg
- Sodium
- 112 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 556
- Total Fat
- 37 g
- Saturated Fat
- 7 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 9 g
- Sugar
- 32 g
- Protein
- 21 g
- Cholesterol
- 24 mg
- Sodium
- 112 mg
Ingredients
Directions
- 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.
