Ingredients
6tbspquafaba(canned chickpea liquid) divided
2tbspgranulated sugar
1cupiceplus 1 ice cube, divided
1ozIrish creamsuch as Baileys
3ozvanilla vodka
1ozhazelnut liqueursuch as Frangelico
1ozwhite chocolate liqueur
½tspvanilla extract
2tspturbinado sugardivided
cocktail shaker
Culinary Blow Torch
Preparation
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.
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.
Add the Irish cream, vanilla vodka, hazelnut liqueur, white chocolate liqueur, vanilla. Shake vigorously for 30 seconds.
Strain the cocktail into 2 martini glasses, filling each about ¾ of the way.
Gently spoon the whipped aquafaba topping over each cocktail and smooth the top.
Sprinkle each cocktail with 1 teaspoon turbinado sugar. Use a culinary torch to brûlée the sugar until melted and caramelized. Serve immediately.
Enjoy!
