Almond Joy Recipe

Time10m

Serves1

Coconut Rumchata, Chocolate Liqueur, Hazelnut, Iced Thai Coffee

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Ingredients

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1
Toast coconut (optional)
Preheat a small dry skillet over medium heat. Add shredded coconut and toast, stirring constantly, until golden brown and fragrant, about 2–3 minutes. Remove and let cool.
2
If you want a coconut rim, wipe the glass rim with a little condensed milk (or water) and dip the rim into the toasted shredded coconut so it adheres. Alternatively, drizzle chocolate syrup inside the glass in a decorative spiral and set glass aside.
3
Add 2–3 large ice cubes to a lowball (rocks) glass.

4
Fill a cocktail shaker halfway with ice.
5
Pour in 2 oz Coconut RumChata, 1 oz chocolate liqueur, 0.5 oz hazelnut liqueur, and 1.5 oz cold-brew Thai-style iced coffee (if your Thai coffee is already sweet and milky, reduce or omit the optional condensed milk).
6
If you prefer a creamier, sweeter drink, add 1 tsp sweetened condensed milk to the shaker.
7
Secure shaker lid and shake vigorously for 10–12 seconds until well-chilled and slightly frothy.
8
Strain the mixture over the prepared glass with ice.

9
Drizzle a teaspoon of chocolate syrup over the top or along the inside edge for visual effect.
10
Sprinkle toasted coconut and a few toasted almond slivers on top.
11
Serve immediately with a short cocktail spoon or straw.