The Coffee Stout Flip Cocktail
2
- Makes2 servings
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.
This cocktail makes a great, grown-up dessert alongside a homemade cookie—find our very best cookie recipes.
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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