2 shots espresso (or more depending on how strong you want your coffee)
Preheat the oven to 150°C.
In a bowl mix the chopped nuts with the almond flakes, cinnamon, salt and maple syrup. Spread the mixture on a baking tray lined with baking paper and put in the oven for 15 minutes. Check around 7 minutes and stir. Take out of the oven and let it cool down.
In the meanwhile froth the Barista Almond with a milk frother until it has the desired thickness.
Make espresso shots and divide in mugs. Pour the frothed Barista Almond on top and finish with the macadamia crumble.
Know what you eat and eat what you know. We believe in a world where food comes from the land. Nothing artificial. Only what nature intended. Nothing more, nothing less. For you, for the planet, for everybody. Provamel is committed to make you trust food again. We want to be open and honest in everything we do and say to help you do so. If it is not good for you, it's not right to us. We're not perfect, but ever since we started out in 1983 we’ve been dedicated to doing better. Bit by bit, year on year.