The Toasted Almond Cocktail is a drink you can make quickly and easily, and it’s such a sweet little treat. You can make it the way bartenders do, which is to shake it and strain it into a glass. But at home, most people opt to just pour the ingredients in a glass with ice (or without, if you’re using cream/milk straight from the refrigerator) and stir.
You may hear people say you can add vodka or Grand Marnier, or use Bailey’s instead of cream, or any number of other ingredient changes to this. Technically, most those are other cocktail recipes entirely. The only true “variations” on this one involve different amounts of the ingredients or which type of dairy you use.
For example, I’ve seen versions of this that call for two ounces of each liqueur and four ounces of low fat milk. Other versions insist on just one ounce of half and half, and keep all ingredients at two ounces. It really doesn’t matter, and you should tweak the ingredient ratios to your taste and use whatever type of cream or milk you like. I adore half and half in coffee, but for this drink I’d choose whole milk. Your mileage may vary.
This makes a fantastic party drink because who doesn’t love amaretto and Kahlua? It also makes a great dessert drink or nightcap.
- 2 ounces amaretto
- 2 ounces Kahlua
- 2 ounces cream
Method 1: Fill a cocktail shaker halfway with ice. Pour in all the ingredients, and shake well. Strain the mixture into a highball glass.
Method 2: Put ice cubes in a highball, pour in the ingredients and stir.