Instead of serving traditional desserts at a dinner party, I like to serve dessert cocktails after a big meal. The classics come to mind: a zippy espresso martini; an Irish coffee to warm the spirit; an ounce or two of Fernet Branca to aid digestion—each choice is alluring in its own way. One of my all-time favorite after-dinner drinks is a version of a Brandy Alexander (brandy, crème de cocoa, cream, nutmeg) whipped up in the blender with ice and an additional splash of coffee liqueur.
Combine the ingredients before dinner and chill in the fridge to save time, then simply add ice and blend when you’re ready to serve. Grate nutmeg over the top of the cocktail if you have some on hand, or add a fresh sprig of mint for a refreshing pop of aromatics.
If you like creamy chocolate desserts, this frozen cocktail is for you. If you like an occasional Mudslide or a Brandy Alexander, then this recipe is a must.
Ingredients
- 3 ounces Armagnac (I like Marie Duffau Hors d’Age Armagnac)
- 3 ounces Tempus Fugit crème de cacao
- 3 ounces coffee liqueur (I like St. George NOLA Coffee Liqueur)
- 3 ounces heavy cream
- 1½ cups chopped ice
- Nutmeg for grating or fresh mint leaves for garnish
Instructions
Add ice and liquid ingredients to a blender and pulse for 20 seconds. Add an extra ½ cup ice if you prefer a harder consistency. Fill 4 cocktail glasses with the frozen cocktail and garnish with fresh grated nutmeg or mint and serve with a spoon. Yields 4 frozen dessert drinks.
