Wintery Chocolate Baileys Cocktail

chocolate Baileys cocktail

Perfect for the colder months, a cup of this wintery chocolate Baileys cocktail wraps itself around your taste buds like a snug blanket, warming you from within. A shot of a dark Zacapa 23 rum forms the base of this cocktail, providing a sweet and nutty flavour with hints of honey and chocolate. Meanwhile, a soft and delicate vanilla and almond milk foam brings every component of this chocolate Baileys cocktail into perfect harmony. 

Ingredients 

    • 40 ml Zacapa 23 rum 
    • 10 ml vanilla sugar syrup 
    • 90 ml espresso 
    • 20 ml Baileys Chocolat Luxe
    • 100 ml almond milk 
    • 3 g vanilla seeds 
    • 10 g pro espuma hot by Sosa 
    • 5 g dark chocolate to garnish 

Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Pour the rum and vanilla sugar syrup into a service glass or cup, then heat it for 3 seconds using the steamer of a coffee machine. 
    2. Add in the espresso and chocolate Baileys and stir the contents well. 
    3. For the foam, blend the almond milk, vanilla seeds and pro espuma hot using a hand-held mixer, then sieve it into a siphon. Connect your Smartwhip, charge it to 7 bars, disconnect your siphon and shake it for 5-10 seconds to evenly distribute the gas.
    4. To keep the foam warm throughout the service, place it in a water bath at 62ºC until serving. The foam 

Serving

Pour the espresso and rum mixture into a glass coffee mug, release a generous amount of the foam on top and garnish the chocolate baileys cocktail with a few shavings of dark chocolate. Serve the chocolate baileys cocktail immediately, and savour a cup for yourself! 

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