Toasted Almond Coffee Recipe

Brew espresso

Pull two 1-oz espresso shots (about 60 ml total). If you don't have an espresso machine, brew 60 ml strong coffee (use a French press or pour-over with a 1:15 coffee-to-water ratio) and keep it hot.

Toast almonds (if not pre-toasted)

Heat a small dry skillet over medium heat. Add 2 tbsp whole almonds and toast, shaking the pan, for 2–4 minutes until fragrant and lightly browned. Remove immediately to a plate to cool.

Infuse almonds into almond milk

Place the toasted almonds and 1 cup Califia Farms Almond Milk in a blender. Add 1 tsp vanilla extract, 1 tsp simple syrup (or maple syrup), and a pinch of sea salt. Blend on high for 20–30 seconds until the almonds are broken down and the milk has taken on a creamy, slightly nutty texture.

Strain (optional for smoother texture)

If you prefer a smooth milk without small bits, pour the blended mixture through a fine-mesh sieve or nut-milk bag into a bowl or measuring cup, pressing with a spatula to extract as much liquid as possible. Discard the solids or save them for baking.

Heat or froth

If you like your drink hot, warm the infused almond milk gently in a small saucepan over low heat to 60–65°C (140–150°F), stirring occasionally, or use the steam wand on an espresso machine. For a cold drink, skip heating and use the milk chilled. To create foam, froth the milk using a handheld frother or steam wand for 10–20 seconds until light and slightly frothy.

Pour the hot (or chilled) espresso into a pre-warmed cup (or an iced glass if making iced). Slowly add the toasted almond-infused almond milk, holding back the foam with a spoon if you want a layered look, then spoon foam on top if desired.

Taste and adjust sweetness: add a little more simple syrup or maple syrup if you prefer it sweeter.

Garnish with 1 tbsp toasted almond slices and a pinch of ground cinnamon or cocoa powder on top.

Serve immediately. If serving iced: fill a glass with ice, pour espresso over the ice, then add the chilled almond milk and garnish.