Toasted Almond Mochas blend rich espresso, creamy chocolate, and nutty toasted almond syrup for a warm, indulgent drink. Topped with whipped cream and a sprinkle of crushed almonds, it's a cozy, café-style treat with a nutty twist.
Ingredients:
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
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.
