Why we love this Toblerone cocktail
- There’s something incredibly comforting about a creamy cocktail that tastes so much like a candy bar. Maybe it’s the nostalgia, but I just love a Toblerone.
- This cocktail is perfect for celebrating the holidays (which is when we first started sipping them, but we haven’t retired them yet because they’re just so good.
- This cocktail isn’t too sweet either. The addition of an egg makes this a flip cocktail, which balances the flavor and adds a rich creaminess to the drink.
Here’s what you’ll need to make it
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Equipment
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Ingredients & substitutions
- Rum– We used a silver rum for this cocktail.
- Frangelico – Frangelico is a hazelnut-flavored liqueur with hints of vanilla and cocoa. This is what adds the subtle nuttiness to the cocktail. You could substitute amaretto or a hazelnut simple syrup if needed.
- Bailey’s Irish Cream
- Espresso liqueur
- Half and half – You could also use heavy cream for this, if it’s all you have.
- Agave nectar – Simple syrup would work in place of this if you prefer, but I like the slight caramel notes from the agave.
- Egg – Adding egg to the cocktail adds a creamy and frothy texture to the cocktail. The egg white create the a foamy consistency, while the yolk can adds to a silky, richness.
What is a flip cocktail?
Before we get started, let’s just cover this really quick. A flip cocktail is one that is made with full egg, including the yolk. As opposed to other cocktails that use egg whites to create froth, this adds an incredible richness to the cocktail. Flip cocktails are also commonly made with liquors or fortified wines, so they tend to be on the sweeter side.
How to make a toblerone cocktail
Shake the cocktail. Add all ingredients with ice to a cocktail shaker, including the egg. Cover and shake until the drink is chilled and frothy – about 45 seconds.
Garnish and serve. Strain the cocktail into a chilled coupe glass, and allow the cocktail to settle for a moment. Then, garnish with grated Toblerone chocolate on top of the froth.
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Ingredients
- 2 ounces white rum
- 1 1/2 ounces Bailey’s
- 1 1/2 ounces Frangelico
- 1 1/2 ounces espresso liqueur
- 1 ounce half-and-half
- 1 ounce agave nectar or simple syrup
- 1 egg
- For garnish: grated Toblerone or other chocolate
Instructions
- Fill a cocktail shaker with ice. Add all ingredients and shake until well chilled.
- Strain and serve in a chilled coupe glass. Garnish with shaved chocolate.
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