Almond Toddy

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2 cups vanilla-flavored almond milk
2 fluid ounces spiced rum
1 fluid ounce brandy
1/3 teaspoon almond extract
1/2 teaspoon cinnamon
1/3 teaspoon nutmeg, plus more for garnish
Light whipped cream to garnish
Slivered California Almonds to garnish


Over low heat, combine almond milk, rum, brandy, almond extract, cinnamon and nutmeg in a medium saucepan, stirring constantly with a whisk until very warm.

Pour into large mugs, leaving 1 inch of room at the top.  Top with whipped cream, almonds and a sprinkle of nutmeg.