Place the hazelnut milk in a small pan on a medium heat. Allow to warm gently for a minute then add the cacao powder and almond butter.
Use a small hand whisk or spoon to mix together, the cacao powder may resist at first but will incorporate well once the milk is warm.
When the milk “shimmers” (is just about to boil but not quite) stir in the MACACHA and whisk everything together well. Remove from the heat just before it boils and serve, sprinkle with cacao nibs if you fancy.