Crème Brûlée Cocktail

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. 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. 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. 3

   Add the Irish cream, vanilla vodka, hazelnut liqueur, white chocolate liqueur, vanilla. Shake vigorously for 30 seconds.

4. 4

   Strain the cocktail into 2 martini glasses, filling each about ¾ of the way.

5. 5

   Gently spoon the whipped aquafaba topping over each cocktail and smooth the top.

6. 6

   Sprinkle each cocktail with 1 teaspoon turbinado sugar. Use a culinary torch to brûlée the sugar until melted and caramelized. Serve immediately.

7. 7

   Enjoy!

Comments