Crunchy Caramel Dream Cocktail

This dessert cocktail combines the rich flavors of white chocolate liqueur and Irish cream, blended with hazelnut liqueur and vanilla vodka, creating a dreamy and delightful drink. Topped with a frothy bed of whipped aquafaba and caramelized turbinado sugar, it gives the classic crème brûlée feel in a glass. This content is intended solely for users of legal drinking age. Drink responsibly.

Crunchy Caramel Dream Cocktail

A dreamy dessert cocktail with white chocolate liqueur, Irish cream, hazelnut liqueur, and vanilla vodka, topped with a crunchy caramel layer, reminiscent of a classic crème brûlée.

4.14 from 88 votes
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Prep Time 8 mins
Total Time 8 mins

Ingredients

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

Instructions

  1. In a medium bowl, use an electric hand mixer to whip 3 tablespoons of aquafaba until frothy.
  2. Gradually add granulated sugar to the aquafaba, whipping until the mixture is glossy and holds stiff peaks. Set aside.
  3. Place 1 ice cube and the remaining 3 tablespoons of aquafaba in a large cocktail shaker. Shake vigorously until the ice cube is no longer audible and the aquafaba becomes foamy.
  4. Add the Irish cream, vanilla vodka, hazelnut liqueur, white chocolate liqueur, and vanilla to the shaker. Shake vigorously for 30 seconds.
  5. Strain the cocktail into a martini glass, filling it about 3/4 of the way.
  6. Gently spoon the whipped aquafaba topping over the cocktail and smooth the top.
  7. Sprinkle the cocktail with 2 teaspoons of turbinado sugar. Use a culinary torch to brûlée the sugar until melted and caramelized. Serve immediately.