Cookies & Cream Cocktail

Drink your dessert with this Cookies & Cream cocktail- best enjoyed carefree and not counting calories! x

Ingredients | 1 serving

• 50ml Vodka 

• 25ml Creme de Cacao Liqueur

• 15ml Cookie Dough Syrup

  Cold Foam:

• 3 tbsp of Oatly Cream (alternatively use normal double cream)

• 2 tbsp of Oat Milk (or whichever milk you prefer)

• 1/2 tsp of Cookie Dough Syrup

  Garnish:

• 1 frozen Cookie Dough ball chopped into small pieces

Method:

Step 1: Prepare your cookie sprinkles garnish by taking one ready to bake cookie dough ball from the freezer and chop finely into small pieces. Roll each small piece into a ball and place on a baking sheet, allowing enough room in between the balls. Bake as per the product’s cooking instructions (I used the M&S Plant Kitchen Ready to Bake Cookie Dough).

Step 2: Whisk the cream, milk and dash of syrup together in a separate glass for approximately 1-minute until thick and frothy. Once the cold foam is at your desired consistency set aside. 

Step 3: Add Vodka, Creme de Cacao liqueur and cookie dough syrup to a cocktail shaker with lots of ice and shake till cold. 

Step 4: Strain and serve into your glass. Spoon the cold foam onto your cocktail and top off with the cookie sprinkles garnish.

Optional: make cookie-infused Vodka: 

• Using the M&S Plant Kitchen Ready to Bake Cookie Dough (or any other cookie dough that does not have eggs) place 5 cookie dough balls into a jar and pour over Vodka until the jar is full. I used 750ml of Vodka but this is not a science, use as little or much as you like.

• Place the jar in the fridge for a maximum of 7 days to allow the cookie dough to infuse into the vodka.

• After 7 days, remove from fridge and strain ensuring that you remove all the pieces of the cookie dough from the Vodka.

• Store in freezer.