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.
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. Step
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. Step
Add the Irish cream, vanilla vodka, hazelnut liqueur, white chocolate liqueur, vanilla. Shake vigorously for 30 seconds.
4. Step
Strain the cocktail into 2 martini glasses, filling each about ¾ of the way.
5. Step
Gently spoon the whipped aquafaba topping over each cocktail and smooth the top.
6. Step
Sprinkle each cocktail with 1 teaspoon turbinado sugar. Use a culinary torch to brûlée the sugar until melted and caramelized. Serve immediately.