Almond Toddy Recipes

Steps:

• Over low heat, combine Vanilla Almond Breeze®, rum, brandy, almond extract, cinnamon and nutmeg in a medium saucepan, stirring constantly with a whisk until very warm.
• Pour into large mugs, leaving an inch of room to the top.
• Top with whipped cream, almonds and a sprinkle of nutmeg.

Steps:

• In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
• Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
• Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
• To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Gradually beat in oil and extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

Steps:

• 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.