Cocktail of the week: Boys Hall’s hazelnut whip – recipe - The Guardian

This post-dinner cocktail is a super-easy yet decadent stunner. It’s an indulgent digestif to sip by the fire, or to show off with to friends; it’s also perfect for the festive season. For anyone who prefers to skip dessert and head straight to the bar, this one’s for you: silky-smooth, grownup and delicious.

Hazelnut whip

Serves 1

30ml coffee-flavoured liqueur – Kahlúa or similar
20ml vodka – we use Copper Rivet’s Vela Vodka, but Absolut would make a fine high-street substitute
10ml hazelnut liqueur (at last, a use for that bottle of Frangelico at the back of the cupboard!)
Chocolate powder, to finish (optional)

For the cream topping
200ml double cream
25ml hazelnut liqueur

First make the topping: put the cream and liqueur in a jam jar, screw on the lid and shake until it starts to thicken up – don’t take it too far and too thick, though; you’re not making butter.

To make the drink, put a large ice cube in a rocks glass, pour over the coffee liqueur, vodka and hazelnut liqueur, then stir to combine and dilute for about 10 seconds. Layer the whipped cream carefully over the top and serve topped with a sprinkling of chocolate powder, if using.

• Mike Macovei, bar manager, Boys Hall, Ashford, Kent

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