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Nutella and cognac coffee cocktail

By: Sharon Carrara

Published: 25 Jan 23
Updated: 25 Mar 24

An Irish coffee amped up to eleven – this utterly delicious cocktail involves croissant-infused cognac and a Nutella syrup to bolster the coffee and whipped cream. Sounds very fancy, but actually very simple.

Try this ‘Sharon’s breakfast’ cocktail on the menu at Bottle + Rye in Brixton. It’s the creation of bar manager Sharon Carrara.

Easy
March 2023

Test kitchen approved

Makes 4
Hands-on time 10 min, plus 2 hours freezing

Try this ‘Sharon’s breakfast’ cocktail on the menu at Bottle + Rye in Brixton. It’s the creation of bar manager Sharon Carrara.

Vegetarian recipes

Nutrition: per serving

Calories: 567kcals
Fat: 36g (20.8g saturated)
Protein: 3.7g
Carbohydrates: 23g (15.7g sugars)
Fibre: 1.6g
Salt: 0.2g

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Ingredients

80g croissant, chopped
240ml cognac
50g Nutella
25g demerara sugar
200ml hot coffee
200g double cream to serve
Toasted coconut flakes to serve

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Method

Put the croissant and cognac in a blender or food processor and whizz until smooth. Transfer to a freezable container, cover and freeze for at least 2 hours. Strain through a very fine sieve (or for an even clearer finish, through coffee filter paper) and reserve.
Put the Nutella, sugar and 25ml water in a small saucepan and gently warm until the sugar has dissolved. Leave to cool.
To make the cocktail, measure out 50ml croissant cognac and 25ml nutella syrup in each glass, then top up with 50ml hot coffee in each, stirring to combine. Put a spoon over the top of the coffee and gently pour double cream onto it (it should float on the surface of the coffee). Garnish with toasted coconut flakes.