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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.

Andrew Pollock & Tikeyah Whittle
Tasty Team
85% would make again

10 minutes

Crème Brûlée Cocktail

10 minutes

Crème Brûlée Cocktail

Ingredients

for 2 servings

  • 6 tablespoons aquafaba, (canned chickpea liquid), divided
  • 2 tablespoons granulated sugar
  • 1 cup ice (140 g), plus 1 ice cube, divided
  • 1 oz irish cream (30 g), such as Baileys
  • 3 oz vanilla vodka (90 mL)
  • 1 oz hazelnut liqueur (30 mL), such as Frangelico
  • 1 oz white chocolate liqueur (30 mL)
  • ½ teaspoon vanilla extract
  • 2 teaspoons turbinado sugar, divded

Special Equipment

  • small culinary blow torch
  • cocktail shaker

Nutrition Info

  • Calories 295
  • Fat 7g
  • Carbs 25g
  • Fiber 4g
  • Sugar 18g
  • Protein 1g

Estimated values based on one serving size.

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Preparation

  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!
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