After Almond Joy Recipe

Prepare glass

Chill a coupe or martini glass by filling it with ice and cold water. If using toasted coconut, lightly rim the glass: wet a small plate with a little Baileys or Malibu, dip the glass rim into the liquid, then press into the toasted flaked coconut on another plate. Set the glass aside in the freezer or remove ice/water and keep chilled.

Combine ingredients

In a cocktail shaker, add ice, 1.5 oz Kahlúa, 0.5 oz Malibu, 0.75 oz Baileys Irish Cream, 0.25 oz peppermint schnapps, 0.5 oz dark crème de cacao, 0.25 oz Grand Marnier, and 0.5 oz fresh cream (if using). The fresh cream will mellow the liqueurs and create a silkier texture similar to an Almond Joy dessert.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the outside is frosted. This chills and lightly aerates the mixture, giving it a creamy body.

Strain and serve

Discard the ice/water from the chilled glass if you used that method. Double-strain the cocktail into the prepared glass using a cocktail strainer and a fine mesh strainer (to catch any small ice chips or coconut pieces).

Garnish

Sprinkle 0.5 tsp chocolate shavings or a light dusting of cocoa powder over the top. If you rimmed the glass with toasted coconut, that completes the Almond Joy motif. Optionally place a small piece of toasted coconut on the rim or float a single flake on the surface.

Serve immediately. Sip slowly to enjoy the layered flavors of coffee, coconut, chocolate, mint, and a hint of orange from the Grand Marnier.