Almoccino with a nut crunch topping

Preheat your oven to 180°C and line a tin with baking paper. Chop the almonds and mix them in a bowl with one teaspoon of the maple syrup and a pinch of seasalt. Spread the mixture over the baking tin and bake in the oven for 10 minutes, stirring after 5 minutes. Take it out when it's crisp and crunchy and let it cool down.

Heat the Alpro Caffé Brazilian Coffee & Almond together with Alpro Soya No Sugars, then pour into a large glass or coffee cup.

Whip the Alpro Soya Cuisine Single Chilled in a cold glas or metal bowl (Tip: put your glass or metal bowl in the fridge for 30 minutes before whipping). Start whipping slowly and up the pace while it's starts to thicken then keep going until you have a creamy but firm texture.

Gently pour the whipped mixture over the top of the hot coffee, right up to the top and taking care to keep the layers apart. Finish with a sprinkle of the almond maple crunch, the decorative stars and the liquorice stick. Crunchy and oh so Christmassy!