The Coffee Stout Flip Cocktail

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The Coffee Stout Flip Cocktail

Produced by Aimee Nishitoba; Recipe by Christine Sismondo; Photo by Christie Vuong; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari

Swap the espresso martini for this decadent (but not-too-sweet) coffee cocktail. At first glance, this chocolate-infused medley may look like a dessert cocktail, but the addition of bitter elements like stout and coffee liqueur help balance out the condensed milk for a not-too-sweet bevvy. If you haven’t made a flip before, you might be surprised by the egg, which is used to emulsify the ingredients and create a rich texture.—Christine Sismondo


  • 6 oz stout
  • 2 oz Jumping Goat Cold Brewed Coffee Liqueur or other coffee liqueur
  • 1 egg
  • 1 tbsp sweetened condensed milk
  • 2 biscotti , for garnish
  • 2 shaved Soul Chocolate Mayan drinking chocolate , for garnish


    1. Add stout, coffee liqueur, egg and condensed milk to an ice-filled cocktail shaker and shake well for 1 min. Strain into 2 goblets. Garnish each with a biscotti and chocolate shavings.

Kitchen tip

This recipe includes raw egg for richness and a silky texture; use the freshest you can find and crack just before mixing this drink.

Switch it up

We opted for spiced drinking chocolate for a touch of heat, but any chocolate variety will work well in this recipe.