Tossing up between an alcoholic tipple and a decadent dessert to follow your flat dinner? Why not have both with the Toblerone. Inspired by the titular chocolate bar, the Toblerone tied together caffeinated, nutty, and velvety sweetness from a homemade honey syrup is (the star of the show). With a smooth, silky texture courtesy of fresh cream, this dessert cocktail is the natural graduation from your liquor store Mudshake. Just like Toblerone’s tagline designed to celebrate uniqueness, “be more triangle,” celebrate your difference from your flatmates and have some dairy with your alcohol.
Ingredients
- 20ml Irish cream liqueur (recommend Baileys)
- 20ml hazelnut liqueur (recommend Frangelico)
- 20ml espresso liqueur (recommend Kahlúa)
- 30ml heavy cream
- 15ml honey syrup
To garnish (optional)
- Chocolate sauce
- Cocoa powder
Preparation
- First, make your honey syrup: equal parts honey and water. 1/2 cup each should be sufficient for a few, 1 cup each if you would like some extra to put in the fridge.
- Mix honey and water over medium-low heat in a small saucepan, stirring until combined. Avoid boiling. Mixing the honey and water in this way will help it blend more smoothly in the drink.
- Combine all ingredients (excluding garnishes) in a shaker with a generous handful of ice. A mason jar and lid can be used in place of a dedicated cocktail shaker.
- Shake vigorously for roughly 30 seconds.
- Drizzle the inside of a short rocks glass or a martini glass with chocolate sauce. Add a chocolate rim if desired by pouring some on a plate and turning the glass upside down, depressing the lip into the sauce.
- Strain the drink into your glass of choice.
- Sprinkle a pinch of cocoa powder on top, and enjoy your delicious and boozy liquid dessert!