Prep 5 mins
Cook 0 mins
Almond Joy Candy Bar fans will enjoy this warm delicious treat!
- 1⁄3 ounce almond syrup
- 1⁄3 ounce chocolate syrup
- 1⁄3 ounce coconut syrup
- 1 fluid ounce espresso
- steamed milk
- Combine all ingredients in a 12 oz mug.
- Mix thoroughly.
Oh my goodness, this is delicious! I used almond, chocolate and coconut extracts with Splenda for the syrups, strong espresso and skim milk . It couldn't be better :D.
I had to improvise with this one a bit as I didn't have almond or coconut syrups. I carefully used a few drops of each in extract form, and added 1/4 tsp of sugar to my cup to compensate for the missing sweetness (plus, I don't like my coffee very sweet). I found the chocolate syrup added enough sweetness to my taste so, if you do use all syrup, you may want to take that into account. Like Mysterygirl, I spent a few seconds just inhaling the aroma - so lovely. And now that I'm sipping it, I know I'll be making this often, as a special treat, and playing with the kinds of extracts I can use to flavour this delicious brew. Thank you so much, Bev.
You know, yesterday was a very stressful day. It was a perfect time to settle down with a cup of this. The flavors mix well and it was like a Calgon moment just sitting there breathing it in. Just a very indulgent experience and one that I will definitely experience again and again.