When I was younger, I was all about beer.
And really, I don’t know what I was thinking. Sugary cocktails are super delicious and way less filling.
Sort of like a dessert that relaxes you.
So in the name of chocolate and alcohol combos (I am really feeling chocolate this week, and so are my hormones), I came up with a yummy Almond Joy cocktail.
Have one or four. You are welcome.
2 oz Dark Creme de Cacao
1 oz Amaretto
2 oz coconut rum
1 oz cream of coconut (I buy it in the squeeze bottle instead of can…that way I can stick the lid on and save the rest for later, I actually use it for baking quite a bit!!)
Fill shaker with ice. Add all ingredients, and shake well. Strain into a glass (I put my glass in the freezer for a bit ahead of time so it would be nice and frosty).
Garnish with toasted coconut and chocolate syrup, if desired.
To toast coconut, just put some in a pan on medium heat and stir. It take a while, but once it starts toasting up, stir often and keep your eye on it!! To garnish the glass, brush a bit of corn syrup on the edge and rim…roll in the coconut and drizzle with chocolate.
Have a fabulous weekend!!