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

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.
3. Add the honey and stir until incorporated, then strain through a fine mesh strainer.
4. 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.
5. Repeat with remaining espresso, cocoa and hot milk.

almonds, milk, honey, shots espresso, cocoa powder

Taken from www.foodnetwork.com/recipes/claire-robinson/toasted-almond-mochas-recipe.html (may not work)