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The Coffee Stout Flip Cocktail

2

  • Makes2 servings
The Coffee Stout Flip Cocktail

Produced by Aimee Nishitoba; Recipe by Christine Sismondo; Photo by Christie Vuong; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari

Swap the espresso martini for this decadent (but not-too-sweet) coffee cocktail. At first glance, this chocolate-infused medley may look like a dessert cocktail, but the addition of bitter elements like stout and coffee liqueur help balance out the condensed milk for a not-too-sweet bevvy. If you haven’t made a flip before, you might be surprised by the egg, which is used to emulsify the ingredients and create a rich texture.

Ingredients

  • 6 oz stout

  • 2 oz Jumping Goat Cold Brewed Coffee Liqueur or other coffee liqueur

  • 1 egg

  • 1 tbsp sweetened condensed milk

  • 2 biscotti, for garnish

  • 2 shaved Soul Chocolate Mayan drinking chocolate, for garnish

Instructions

Kitchen tip

This recipe includes raw egg for richness and a silky texture; use the freshest you can find and crack just before mixing this drink.

Switch it up

We opted for spiced drinking chocolate for a touch of heat, but any chocolate variety will work well in this recipe.

Get more of our best Thanksgiving cocktail recipes.

A National Magazine Award-winning writer, Christine Sismondo has been writing about spirits, cocktails, bars, and history for publications including Chatelaine, Sharp and the LCBO's Food & Drink for over twenty years. She’s also the Academy Chair for Canada East for World’s 50 Best Bars, author of America Walks into a Bar (2011), Prohibition, a six-part podcast series for Wondery’s American History Tellers and, most recently, Cocktails, A Still Life.

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