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.

Quick Info

⏱️ 10 min • 🍽️ 2 servings • ⭐ 85%

Nutrition

299 cal • 1g protein • 25g carbs • 7g fat

Tags

[Easy] • [Under 30 Minutes] • [Desserts] • [Drinks] • [Snacks] • [Fusion] • [Under 15 Minutes] • [Under 45 Minutes]

Ingredients

• 6 tablespoons aquafaba (canned chickpea liquid), divided
• 2 tablespoons granulated sugar
• 1 cup ice plus 1 ice cube, divided
• 1 ounce Irish cream, such as Baileys
• 3 ounces vanilla vodka
• 1 ounce hazelnut liqueur, such as Frangelico
• 1 ounce white chocolate liqueur
• ½ teaspoon vanilla extract
• 2 teaspoons turbinado sugar, divided
• Small culinary blow torch
• Cocktail shaker

Instructions Preview

1. In a medium bowl, whip 3 tablespoons aquaf…
2. Add 1 ice cube and the remaining 3 tablesp…
3. Add the Irish cream, vanilla vodka, hazeln…

…and 4 more steps

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Recipe by: Andrew Pollock, Tikeyah Whittle • From: Tasty