Toasted Almond
This Friday, try a Toasted Almond !
Why have amaretto and cream, or kahlua and cream, when you can have both! This cocktail has been around a while. I’d say at least as far back as the 1990s, and probably earlier, but as is typical for many cocktails, there’s not a lot of information about its creation. Regardless of where and how it originated, the Toasted Almond is a rich, creamy drink. It’s a perfect accompaniment to enjoy with a delectable pastry!
What you’ll need: Amaretto, Kahlua, and Cream
In a shaker over cracked ice, pour in 1 1/2 ounce amaretto, 1 1/2 ounce kahlua, and 2 ounces of cream. Shake and then strain into an old-fashioned or rocks glass over cubed ice. Or alternatively, strain into a cocktail glass of choice.
Optionally, add an ounce of vodka to the recipe to create and serve a Roasted Toasted Almond!
How I like it: The proportion of ingredients vary from recipe to recipe, but I find the above listed proportions work well. And I prefer this drink without the vodka. For cream, I used International Delight’s amaretto-flavored coffee creamer, but any favorite flavor will add texture to this drink. To save on calories, one could use milk instead of cream. Or, you could use Bailey’s Irish Cream for a truly decadent drink; if you do, I recommend 1 1/2 ounce.
Drink responsibly!
The Poisoned Martini 