1/2 cup confectioners' sugar
1 tablespoon cocoa
1 tablespoon instant coffee granules
2/3 cup milk chocolate chips
2 cup natural almonds

In a large bowl, combine confectioners' sugar, cocoa and instant coffee; set aside.

Pour chocolate chips into a 1-quart glass measuring cup. Microwave on MEDIUM until most chips appear soft and shiny (3 to 3 1/2 minutes). Stir until smooth. Stir almonds into chocolate until completely coated. Spoon chocolate covered almonds into confectioners' sugar mixture. Toss with fork until almonds are separated and evenly coated. Spread on wax paper-lined baking sheet. Refrigerate 1 hour to set chocolate.

Store in airtight container in refrigerator. Yields about 2 cups.