Almond Joy Latte Recipes

ALMOND JOY® COCKTAIL

Almond Joy® Cocktail image

Liquid Almond Joy® bar with a kick.

Provided by CHERYL BLUE

Categories Drinks Recipes Cocktail Recipes

Time 10m

Yield 1

Number Of Ingredients 4

Ingredients

1 fluid ounce amaretto liqueur
1 fluid ounce cream of coconut
1 fluid ounce white creme de cacao
2 fluid ounces heavy whipping cream

Steps:

Fill 1/2 a cocktail shaker with ice; pour in amaretto, cream of coconut, creme de cacao, and cream. Cover shaker and shake; strain into a glass.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 52.3 g, Cholesterol 81.5 mg, Fat 28.6 g, Protein 1.2 g, SaturatedFat 18.9 g, Sodium 44.2 mg, Sugar 49.5 g

ALMOND JOY LATTE

Almond Joy Latte image

Make and share this Almond Joy Latte recipe from Food.com.

Provided by Bev I Am

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/3 ounce almond syrup
1/3 ounce chocolate syrup
1/3 ounce coconut syrup
1 fluid ounce espresso
steamed milk

Steps:

Combine all ingredients in a 12 oz mug.
Mix thoroughly.

Nutrition Facts : Calories 33.9, Fat 0.9, SaturatedFat 0.4, Cholesterol 0.2, Sodium 37.1, Carbohydrate 6, Fiber 0.3, Sugar 3.2, Protein 0.5

ALMOND JOY BREAD

Almond Joy Bread image

Make and share this Almond Joy Bread recipe from Food.com.

Provided by Sassy in da South

Categories Breads

Time 1h30m

Yield 2 Loaves, 10-12 serving(s)

Number Of Ingredients 19

Ingredients

4 eggs
2 cups sugar
3/4 cup canola oil
1/4 cup unsalted butter, melted
1 teaspoon vanilla
1 teaspoon coconut extract
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cocoa powder
1 cup buttermilk
1 cup sweetened coconut
1/2 cup almonds, chopped (raw)
1 cup chocolate chips
1 cup sugar
1/2 cup water
1 tablespoon butter
1 teaspoon coconut extract

Steps:

Preheat oven to 350°F
Combine the eggs, sugar, canola oil, butter, vanilla, and coconut extract into a large mixing bowl.
Beat ingredients on medium speed for 2 minutes.
In a separate bowl, combine flour, baking soda, baking powder, salt, and cocoa powder. Starting with the flour mixture alternate flour, and then buttermilk till all is combined.
Add egg mixture.
Mix until just combined. Do NOT over mix. Fold in coconut, chocolate chips and almonds.
Pour into two loaf pans that have been greased and floured or sprayed with cooking spray.
Bake at 350°F for 1 hour.
Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a fork. Drizzle Coconut Glaze into the holes.
Coconut Glaze:.
Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute.
Turn heat off but leave saucepan on burner. Drizzle over bread.
Cool.

Nutrition Facts : Calories 765.8, Fat 35.9, SaturatedFat 11.1, Cholesterol 100.8, Sodium 305.4, Carbohydrate 106.1, Fiber 3.5, Sugar 74.2, Protein 9.9

ALMOND JOY CAKE

Almond Joy Cake image

This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1 package devil's food cake mix (regular size)
1 cup buttermilk
4 large eggs, room temperature
1/3 cup canola oil
20 large marshmallows
1 cup sugar
1 cup evaporated milk
2 tablespoons cornstarch
3-1/2 cups sweetened shredded coconut
1 cup chopped almonds
1 can (16 ounces) chocolate fudge frosting
Optional: large coconut flakes and toasted whole almonds

Steps:

Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.

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