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!


Ingredients

  • 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.

Directions

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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