Episode #100 – Dessert Cocktails

We’re turning 100! No, that’s not about our age, but this is the Speaking Easy Podcast’s 100th episode! We’re so glad to have made it here, so we are celebrating—with dessert! Dessert cocktails can be a great punctuation to a great meal or a momentous occasion.

In this episode, you’ll hear about:

  • How to make dessert cocktails
  • Picking your ingredients for a dessert cocktail
  • Balancing the richness and sweetness of drinks with other flavors


Mexican Hot Chocolate (1 serving)


  • 4 oz chocolate milk
    • 1 cup whole milk; 1 ½ oz cocoa powder
  • 2 oz mezcal
  • 1 pinch ground chipotle chile, plus more for garnish
  • Grated chocolate & nutmeg

Bring chocolate milk, mezcal, and a pinch of chipotle powder to a slight simmer in a saucepan. Get a warm mug (you can do this by microwaving a mug with water and then discarding the water, or by just filling with hot water until it gets warm) and add the hot chocolate. Garnish with freshly grated chocolate and nutmeg.

PDT’s Cereal Milk Punch (1 serving)

For the Cereal Milk:

  • 2 cups Momofuku Milk Bar Cereal Milk mix (Buy some here)
  • 1/2 gallon whole milk

For the Cocktail:

  • 2 ounces cereal milk
  • 1 1/4 ounce Bernheim Wheat Whiskey
  • 3/4 ounce Glen Thunder Corn Whiskey
  • 1/2 ounce Bärenjäger Honey Liqueur
  • Garnish: grated nutmeg

For the cereal milk: Add cereal milk mix to milk and stir vigorously. Allow to infuse for 10 minutes at room temperature. Using a fine mesh sieve, strain into resealable container or pitcher with lid. Cereal milk keeps about 1 week in the refrigerator.

For the cocktail: Fill a cocktail shaker with ice. Add 2 ounces cereal milk, corn whiskey, wheat whiskey, and honey liqueur. Shake until well chilled, about 15 seconds. Strain into an ice-filled Collins glass. Garnish with grated nutmeg.

Fernet Flip (1 serving)

  • 1 1/2 ounces Fernet Branca
  • 1 1/2 ounces Carpano Antica Formula vermouth
  • 1 dash simple syrup
  • 2 dashes each of Embitterment Chocolate bitters / Fee Brothers Aztec Chocolate / Scrappy’s Chocolate
  • 1 egg

Bonus: Infuse water with mint and then freeze that water into ice cubes. Then use that in the shaker on the second shake.

Extra Bonus: serve with a chocolate-covered orange peel. You will never regret this decision.

Add ice to a wine glass to chill. Combine ingredients in a cocktail shaker; dry shake to mix the ingredients, then fill with ice and shake vigorously. Run a mint sprig around the inside of the wine glass, and then strain the contents of the cocktail shaker into the wine glass. Twist a piece of orange peel over the drink and use as garnish.