Almond joy inspired coffee

Coconut, chocolate, and almonds are combined to create a brilliant coffee treat inspired by the famous candy bar. The candy, which has been around since the 1940s, is often debated — love it or hate it, there is no in between. Of course, as the famous commercial jingle tells us “Sometimes you feel like a nut, sometimes you don’t” — if you would prefer a Mounds inspired drink, just leave out the almonds and follow the directions as listed below. Either way, you can’t go wrong with this luscious candy bar inspired coffee treat. Enjoy!


  • 1 cup of coffee — any strong brewed coffee, or an almond, coconut, or chocolate flavored coffee would be an excellent choice.
  • 1 tablespoon each of almond syrup, coconut syrup, and chocolate sauce. Use 2 tablespoons each if you desire a sweeter cup. If preparing your own coconut and almond syrups, see instructions below.
  • 4 ounces of steamed milk.
  • Whipped cream.
  • Chocolate coated almond and coconut slivers for garnish — instructions below.


1.) Use your favorite almond and coconut syrups, or prepare your own. If making your own, bring equal amounts of water and sugar to a boil (2 cups each), stirring until the liquid is clear. Separate into 2 jars and add 1/2 to 1 teaspoon of extract (coconut, almond) to each, adjusting for personal preference. Refrigerate any unused syrup.

2.) To a preheated mug, add 1 tablespoons each of almond syrup, coconut syrup, and chocolate sauce. If your tastes run to a sweeter cup use 2 tablespoons each.

3.) Fill the mug with coffee until approximately 50% full. Add steamed milk until the mug is about 80% full and stir.

4.) Add whipped cream and top with chocolate coated coconut and almond slivers.

5.) Enjoy!

Chocolate coated almonds and coconut slivers

Preheat the oven to 500F. Line a baking sheet with parchment paper and cover with crushed almond and coconut flakes. Coat with chocolate sauce. Bake for about 3 minutes, checking your flakes to prevent burning. Remove from oven once browned.

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