Skip the cake because sweet dessert cocktails can combine dessert and coffee into a single sip. While these beverages are not for the kids, the cocktail treat will bring a little levity to your day. Isn’t it time to have a little fun with your cocktails?
Cocktail trends ebb and flow. While some people prefer classic cocktail and other prefer just a glass of liquor served neat, sometimes a little flavorful twist can bring some fun to the table. The reality is that sometimes a cocktail is more than just an apertif or a pairing to a tasty meal.
Recently, coffee has become more than just a morning pick me up. From those frozen blended beverages as an afternoon treat to coffee become a sweet ending to a meal, coffee flavors are everywhere.
As seen in the recent Baskin-Robbins flavor of the month, the OREO ‘n Cold Brew features that trend. Now, Dunkin and Baskin-Robbins transformed that coffee flavor trend into a tasty, sweet dessert cocktail.
Here’s how to make OREO ‘n Cold Brew Irish Milkshake.
- ½ cup of Dunkin’ Cold Brew
- 2 large scoops or 3-4 small scoops (~ 8 oz. by weight) OREO® ‘n Cold Brew ice cream
- 2 tbsp Irish whiskey
- 2 tbsp Coffee liqueur (such as Kahlua®!)
- Chocolate syrup
- Whipped cream
- Pick up a small Dunkin’ Cold Brew at your local Dunkin’ store.
- Add Dunkin’ Cold Brew, OREO ‘n Cold Brew ice cream, Irish Whiskey and Coffee Liqueur to a blender and blend until combined.
- Grab a tall glass and line it with chocolate drizzle in a zig-zag fashion.
- Pour contents of blender into the glass.
- Top with whipped cream.
While a banana and coffee are often some people’s breakfast, dessert cocktails can borrow that same flavor combination. In this recipe, the Notorious B.I.B (Banana Irish Coffee), some people might feel good about that extra serving of fruit. Just be cautious with this dessert cocktail. You don’t want it to knock you out.
The Notorious B.I.C (Banana Irish Coffee)
Cocktail by, Jesse Peterson, Morning Glory, San Diego & Chris Patino, Simple Serve
- 1.5 oz Proper No. Twelve
- .5 oz Heavy Cream
- .5 oz Brown Sugar Syrup
- 3 oz Cold Brew Coffee
- ½ of a ripe banana
- 2 cups ice
For many people, an ice coffee is perfect afternoon refreshment. If you prefer to turn that beverage into a cocktail, it can be quite easy.
Thanks to Peet’s Coffee, this minty is bright and refreshing. While many people think about putting mint in tea, the flavor can work well with coffee. Plus, that mint syrup has a variety of uses in the kitchen.
Minty Iced Coffee
- 1/4 cup fresh mint leaves (plus more for garnish)
- 1/2 cup sugar
- 1/8 teaspoon fine sea salt
- 1/2 cup filtered water
- 6 cups ice
- 32 ounces strongly brewed Peet’s House Blend coffee (cooled)
- 8oz of Baileys Irish Cream
- Chop the mint leaves roughly.
- Add the leaves along with the sugar, salt and water to a small pan. Bring the mixture to a gentle simmer over medium heat and uncovered. Continue to simmer for 5 minutes, while stirring occasionally to fully dissolve the sugar.
- Remove the pan from the heat and cool. Strain the mixture through a fine sieve or cheesecloth and discard the leaves.
- Put the syrup in the refrigerator to cool. (This recipe will yield 1/2 cup, and it can be stored in an airtight container in the refrigerator for up to 1 week.)
- Fill the glasses with ice and coffee. Then stir in the milk or cream if desired and add 1 -2 tablespoons of minty syrup (depending on how sweet you want your coffee) and enjoy.
These sweet dessert cocktails are just a small sampling of the many options. Maybe the next time that sweet craving hits, it is time to shake up how you satisfy it.