The first time I ordered a Toasted Almond at a little bar in Chicago, I had no idea what to expect. When the bartender slid that creamy, coffee-colored drink my way, it instantly brought me back to the Italian desserts my grandmother made when I was a kid – part nostalgia, part curiosity. I took a sip, and honestly, it was love at first taste: like tiramisu in a glass, with this mellow almond twist that made the whole thing just sing.
Since then, the Toasted Almond has become one of those go-to comfort cocktails for me. There’s just something about it – the way it straddles the line between a “real” cocktail and a dessert, and how it feels a little indulgent without being over-the-top. You don’t see it on menus much anymore (the White Russian gets all the fame), but that just adds to its magic.
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The drink really got its start somewhere around the late 70s or early 80s, back when creamy, sweet cocktails were all the rage. No single bartender claims to have invented it, but it seems like everyone from that era has a story about their first sip. For me, it’s about the balance: the almondy amaretto and coffee-rich Kahlúa blended together with just enough cream to make it silky but not too heavy. Sometimes I tinker with the proportions – if I’m honest, I probably sneak in a little extra amaretto more often than not.
One of my favorite Toasted Almond memories was last Christmas, when I decided to mix up a batch for my family. My uncle, the same guy who normally just nurses a beer in the corner, actually came back for seconds. There’s a universal appeal to this drink: it’s welcoming, a bit retro, and infinitely customizable.
Ingredients
- 1 oz amaretto liqueur
- 1 oz Kahlúa or other coffee liqueur
- 1 oz heavy cream
- Ice cubes
- Optional: toasted almond slivers for garnish
How to Make a Toasted Almond
- Fill a cocktail shaker about halfway with ice. Fresh ice really is better – it won’t bring any weird freezer flavors to the party.
- Pour in the amaretto and Kahlúa. If you love almonds, go wild and add a splash more amaretto.
- Add the heavy cream. I always use the real thing if I can, but half-and-half will do. I’ve even made a dairy-free version with almond milk – it’s thinner, but surprisingly tasty.
- Shake it all up for about 15 seconds. Not too long; you want it chilled and blended, not whipped like cream.
- Strain into a rocks glass filled with fresh ice.
- If you’ve got toasted almond slivers handy, toss a few on top – every sip will catch a bit of their aroma.
Over the years, I’ve tried plenty of variations. In summer, I’ll blend everything with a scoop of vanilla ice cream for a boozy milkshake that disappears in minutes. For the holidays, sometimes I’ll add a dash of cinnamon or a drop of vanilla extract for a cozy spin.
Glassware doesn’t matter much – just make sure your drink is cold. I’m not above serving these in coffee mugs or wine glasses if that’s what’s clean. If you want to lighten things up, swap the heavy cream for regular milk – it’s not the same, but it works in a pinch and feels a little less decadent.
Oddly enough, the Toasted Almond pairs really well with a cheese board (especially soft cheeses like brie) or even just a handful of butter cookies. And of course, it’s excellent with anything chocolate.
At the end of the day, this isn’t a drink that’s trying to impress anyone or reinvent the wheel. It’s just cozy and a little nostalgic – perfect for treating yourself whenever you need a little sweetness. Go ahead, make one for yourself the next time you crave something simple and special. You might just discover a new favorite.
