For the almond coffee, boil 600 ml of strong filter coffee and keep it hot. Roast the ground almonds in a pan, stirring until golden brown, pour in the milk, bring everything to the boil briefly and leave to infuse for a few minutes.
Empty the almond milk through a fine sieve and squeeze out a little. Whip the cream until semi-stiff. Pour the hot almond milk into cups or taller glasses, fill with coffee and add a dollop of whipped cream to each serving.
Decorate the almond coffee with the chocolate almonds and serve.