Creme Brulee Cocktail


This dessert cocktail is a bit fiddley… but well worth it when you take your first sip of pure vanilla silk. The essence of creme brulee, complete with burnt sugar rim, is the perfect cocktail to sip while tucked away by a roaring fire.

1 cup heavy cream
1 vanilla bean
1 T casters sugar, plus more for garnish
1 part vanilla vodka
1 part Frangelico

To create the burnt sugar rim, lightly wet the rim of a glass, and dip it in a plate of sugar. Then, using a kitchen torch, carefully blast the sugar until it browns. If you don’t have a torch, you can try the broiler. Either way, make sure that you are using glass that can stand the heat… and allow the glass to cool at room temperature for at least 15 minutes before touching it! It’s best to start out caramelizing the glasses before you make the cocktail. Don’t worry… if you choose to forgo the burnt sugar, the drink itself is plenty tasty without it… just increase the sugar stirred into the cream a bit.

To make the drink, heat the cream, vanilla bean and sugar over medium high heat until it just begins to boil, stirring continuously. Remove from heat and add the vodka and Frangelico. Allow to cool slightly.

Shake with ice and strain into your caramelized glass. Also great served warm in a mug!

Also published on Well Fed Network’s The Spirit World.

PS: In case I don’t get a chance to post again, I hope everyone has a fantastic holiday!

23 thoughts on “Creme Brulee Cocktail

  1. Exquisite. I’ll be making this on cold winter nights. Thank you for sharing the recipe. Also, I just love the drips of caramelized sugar down the side of the glass in the photo.

  2. I think I would become addicted to this all too quickly! What a lovely drink and thank you for sharing the recipe.

    I’d also like to thank you for your beautiful blog and photos. All the best in 2006!

  3. Thanks All! After I finished making this cocktail, I realized that a little sugar basket on top would have been even prettier and given even more caramelly goodness.

  4. I just stumbled upon your blog through other blogs, and I must say that I’m very impressed by the plating/presentation of this cocktail! Nice.

  5. cause i haven’t any kitchen torch or gas broiler, i caramelized shugar in a saucepan and dipped the glass in the caramelized shugar (->shugar-rim get’s thicker! 😀 ) also i replaced the vanilla vodka with liquor 43 (spanish vanilla liquor). first, it was too sweet, so i cooled it down with some icecubes..
    great recipe!

  6. Exactly how much is “1 part” (referring to vodka and frangelico) this recipe sounds wonderful and I’d like to make it for the holiday get-togethers!

  7. Just found your recipe for creme brulee cocktail, wondered if you could tell me how much “1 part” is, referring to vodka and frangelico. Would love to make this for the holidays!

    1. a part is simply whatever measurement you are using… typically in cocktails, it would be 1 ounce… but if you are making a larger batch, you can use whatever measure you want (say cups, if you were making a big punch…)


  8. I made this last night and it was a big hit. Just a couple of tips – I used almost two cups of cream for one cup of sugar since I found the 1:1 to be too sweet. Also, I used 1.5 oz of vodka and .5 oz of frangelico to again cut the sweetness since frangelico is very sweet. They tasted great!

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