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Crème Brûlée Cocktail

Name: Crème Brûlée Cocktail
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 6 tablespoons aquafaba, (canned chickpea liquid), divided; 2 tablespoons granulated sugar; 1 cup ice, plus 1 ice cube, divided; 1 oz irish cream, such as Baileys; 3 oz vanilla vodka; 1 oz hazelnut liqueur, such as Frangelico; 1 oz white chocolate liqueur; ½ teaspoon vanilla extract; 2 teaspoons turbinado sugar, divded; small culinary blow torch; cocktail shaker

By Tasty10 min2 servings

This dessert cocktail is the best of both worlds–rich white chocolate liqueur and Irish cream are blended with hazelnut liqueur and vanilla vodka for a dreamy drink. We use whipped aquafaba to create a frothy bed for the turbinado sugar that’s caramelized into a crunchy sugar top for that classic crème brûlée feel. This content is intended solely for users of legal drinking age. Drink responsibly.

Instructions

1
In a medium bowl, whip 3 tablespoons aquafaba with an electric hand mixer on medium-high speed until frothy. Add the granulated sugar, 1 tablespoon at a time, until the mixture is glossy and holds stiff peaks. Set aside.
2
Add 1 ice cube and the remaining 3 tablespoons aquafaba to a large cocktail shaker. Shake vigorously until you no longer hear the ice cube and the aquafaba is foamy.
3
Add the Irish cream, vanilla vodka, hazelnut liqueur, white chocolate liqueur, vanilla. Shake vigorously for 30 seconds.
4
Strain the cocktail into 2 martini glasses, filling each about ¾ of the way.
5
Gently spoon the whipped aquafaba topping over each cocktail and smooth the top.
6
Sprinkle each cocktail with 1 teaspoon turbinado sugar. Use a culinary torch to brûlée the sugar until melted and caramelized. Serve immediately.
7
Enjoy!