- 2oz Baileys Almande
- 3oz cocoa espresso*
- 2 tbsp torched coconut flakes and almond slivers
- 3 cups chocolate almond milk
- 3 tbsp crushed cinnamon sticks
- 3 tbsp demerara sugar
- .5 tsp salt
- .5 cup espresso
- In a shaking glass add Baileys Almande and cocoa espresso.
- Cover with ice and shake.
- Strain into a rocks glass filled with fresh ice.
- Top with toasted coconut flakes and almonds.