White Chocolate Creme Brulé
by Angela Thompson, Senior Beverage Innovation Director
Ingredients
- 1/2 oz. Monin White Chocolate Sauce
- 1/2 oz. Monin Crème Caramel Syrup
- 1 1/2 oz. Spiced Rum
- 1 oz. Half & Half
- 1 oz. Infused Cold Foam*, to top
- Glassware: Cocktail/Martini
- Garnish: Sugar Sprinkles
- Optional: Sprinkle turbinado sugar on top and torch with a butane light.
Preparation
- Chill serving glass.
- Pour ingredients into an ice-filled mixing glass in order listed.
- Cap, shake, and strain into chilled serving glass.
- Garnish and serve.
*Cold Foam
Ingredients
- 2 oz. heavy cream
- ½ oz. white chocolate sauce
Preparation
- Add a hand-shaken cold foam on top with 2 oz. heavy cream and ½ oz. white chocolate sauce, shake vigorously with a metal shaker ball to achieve a delicious cold foam (2 servings).
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