Toasted Almond Mochas (Claire Robinson) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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.
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