For whatever reason, seasonal cocktails only get more appealing with age (personally). It's like a sudden realization that all of those delicious seasonal scents and tastes reserved for a just a few months out of the year can be experienced in alcohol form.

Feelin' pretty festive, we recently made the Toasted Almond. This recipe is super simple, and its main mixer is Disaronno, an amaretto liqueur. Our cocktail has a few modifications from the classic recipe- we left out the Kahlua and added extra spices.  Instead of using milk or cream, we choose vanilla flavored almond milk, which really pushed the OMG this is so sweet like candy levels out the roof. We also added extra cinnamon, pumpkin pie spice (cinnamon, clove, nutmeg, all spice, and ginger), and garnished with a cinnamon clove stick as a stirrer. 

To make this cocktail feel a little more autumn appropriate: add the Kahlua, hold the ice, warm up the drink, and you've got the perfect post-holiday-meal-stupor remedy. 

Ingredients: 

serves two

2 shots (or more!) of Disaronno 
16oz of almond milk (we used vanilla flavor, and of course you can use any milk or cream of preference)
A cinnamon clove for each drink
Pumpkin Pie Spice
Ice
*optional: Kahlua liqueur  

Method:

1. Add almond milk and Disaronno to cocktail shaker, and combine (if you are also using Kahlua, add that now).

2. Pour mixture over ice into each glass.

3. Top with pumpkin pie spice, and extra spices to taste per preference (such as cinnamon).

4. Stir with cinnamon cloves and leave as garnish.