Dry roast almond kernels while stirring, then chop coarsely. Chop chocolate with a heavy kitchen knife. Slit vanilla beans lengthwise and scrape out pith. 2.
Add 750 ml boiling water to the vanilla pulp, cinnamon and coffee powder, stir well and cover for 5 minutes. Pour broth through a fine sieve. (It is best to use a stick filter coffee pot, where the roast brew is filtered through the pressed down strainer). 3. heat the coffee, chocolate and maple syrup, stirring until the chocolate is dissolved, then fold in the whiskey liqueur.
4. at the same time, heat the milk and beat with a milk whipper.
Pour the coffee into heat-resistant glasses, large cups or bowls.
Spread the milk foam evenly on top, dust with cocoa and sprinkle with almond kernels.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.
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