Matcha Affogato with Almond-Nib Crunchies

In a dry skillet over medium heat, toast the slivered almonds for 4-6 minutes, stirring occasionally, until golden brown (careful, they burn easily!).

Turn off the heat, add the cacao nibs, and stir. Let the cacao nibs warm from the pan’s residual heat for a couple minutes, stirring once or twice (the nibs should release their fragrance). Sprinkle in the flaky salt, then add the maple syrup. The pan should still be hot enough for the maple syrup to bubble - if it doesn’t turn on the heat until it does. Give the whole mix and good stir together, then leave it alone. The remaining water will boil off the syrup and when the bubbles subside, transfer the mix to a a parchment-lined plate, spread it out in an even-ish layer, and place in the fridge. Let set for at least 15 minutes.

Make the matcha by whisking together sifted matcha and hot water. Set aside.