The whiskey flip is a truly classic cocktail, dating all the way back to the late 17th century! Of course, it’s come a long way since then with a lot of modern twists, and so I knew I had to make a chocolate whiskey flip with the newest Crown Royal whisky flavor.
Why You’ll Love This Recipe
The chocolate whiskey flip is the perfect blend of a rich dessert drink with a sophisticated and elegant look. With its velvety texture and deep layers of flavor, this cocktail feels both decadent and comforting!
Using Crown Royal chocolate whisky adds warmth, natural chocolate flavor, and sweetness to create a balanced drink that’s smooth, luxurious, and just a little bit nostalgic.
A flip is a classic cocktail, originally created as a hot beverage with ale, rum, sugar, and molasses. The modern version is chilled, and known for its frothy, silky body created by shaking with an egg.
It has only a handful of ingredients, but feels like a festive treat perfect for holidays, cozy nights, or special occasions (it’s a little bit texturally like eggnog, but without the same flavor)!
Whether you’re a whiskey lover seeking a sweeter twist or a dessert cocktail fan looking for depth and complexity, the chocolate whiskey flip is a knockout drink that’s indulgent yet refined.
Katie’s tip
Looking for more delicious chocolate cocktails? Check out all of my Chocolate Crown Royal Recipes for inspiration!
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Ingredients List
- 2 ounces Crown Royal chocolate whisky
- ½ ounce amaretto liqueur (optional)
- ½ ounce heavy cream (optional)
- ½ ounce pasteurized egg whites
- Ground cinnamon to garnish
Ingredient Tips and Substitutions
- Since Crown Royal chocolate whisky is seasonal, you can also use another brand of chocolate whiskey (like Bird Dog or Ballotin), or 1 ½ ounces of regular whiskey (Irish and rye work well) with ½ ounce chocolate liqueur (like creme de cacao or Godiva) for flavor
- I like the flavor balance that amaretto adds, but it’s optional. You can also use a chocolate-flavored liqueur here to add extra chocolatey flavor to the drink
- Cream is also optional in a flip, but I like the creamy touch it adds (and it helps cut the strength a little)
- A traditional flip uses a whole egg (and you can definitely use that if you like), but I prefer to use pasteurized egg whites to avoid the use of a raw egg – totally your call!
- The original drink also includes sugar. However, since the chocolate whiskey is naturally sweeter, I don’t find the need to add it. You can add ½ tsp of granulated sugar though if you like a sweeter drink
- Instead of the nutmeg found on a classic whiskey flip, I’m using cinnamon here as I feel it’s a better compliment. However, you could definitely use nutmeg if preferred! Some chocolate bitters would be another fun option
Step By Step Instructions
- To a cocktail shaker, add the whiskey, amaretto, heavy cream, and egg whites
- Dry shake (meaning without ice) aggressively for about 60 seconds, until the egg whites have made a thick foam
- Add a handful of ice cubes, then shake for an additional 10-15 seconds until the drink is chilled, and strain into a chilled coupe glass (or similar). You may need to remove the strainer to get the foam to come out, but make sure to hold back the ice
- Sprinkle with ground cinnamon and enjoy!
Pairing Suggestions
Desserts
- Dark chocolate truffles or chocolate mousse for a seamless, indulgent pairing
- Cheesecake (especially cherry or raspberry topped) to balance richness with fruity brightness
- Tiramisu or flourless chocolate cake for an elegant match. Try my Tiramisu Mug Cake for a perfect single serve option!
Savory Bites
- Creamy blue cheese or gorgonzola with honey or figs—salty-sweet balance cuts through the cocktail’s richness!
- Aged cheddar or gouda for nutty depth
- Charcuterie with candied nuts and dried fruit to contrast textures
Fruity Pairings
- Fresh berries (raspberries, cherries, or blackberries) bring tartness to lighten the sip.
- Chocolate-dipped strawberries for a romantic touch! Try my easy Microwave Chocolate Covered Strawberries!
Nutty Accents
- Roasted almonds, pecans, or hazelnuts highlight the cocktail’s earthy notes!
- Nut-based desserts like pecan pie bars or hazelnut biscotti
Main Course
- Roast duck with cherry glaze or beef tenderloin with a cocoa rub, echoing chocolate’s depth
- Mole sauce dishes for a bold, savory-sweet interplay!
Recipe FAQs
What’s In A Whiskey Flip?
A classic whiskey flip is a creamy cocktail made with whiskey, a whole egg, sugar (or simple syrup), and nutmeg for garnish. When shaken vigorously, the egg gives the drink its smooth, velvety texture.
In the case of a chocolate whiskey flip, chocolate-flavored whiskey like Crown is added for a decadent twist.
What Is The Difference Between Eggnog And Egg Flip?
Eggnog is a holiday drink typically made in larger batches with milk, cream, sugar, eggs, and spirits such as rum, brandy, or bourbon. An egg flip, on the other hand, is a single-serving cocktail prepared by shaking a whole egg with spirits and sweetener.
It’s lighter, frothier, and much quicker to prepare than traditional eggnog.
What Do You Mix Chocolate Liquor With?
Chocolate liquor pairs well with a wide range of mixers. Popular options include coffee, cream, vodka, whiskey, and flavored liqueurs like hazelnut or orange.
It also works beautifully in cocktails like espresso martinis, mudslides, and flips, or simply stirred into hot chocolate for a cozy treat!
Tips For the Best Chocolate Whiskey Flip
- The best froth is achieved through aggressive shaking without ice! If your arm is tired, or if you just want to shortcut it, use an immersion blender, which takes about 30 seconds instead to get great froth. Tip: after blending, let the mixture sit for a minute or two so it separates into layers
- There is a lot of debate about when to add cream for flips. I add it in with the other ingredients and have no problems, but you can also add it in with the ice when shaking if you prefer
Serving and Presentation
- Glassware Choice – Serve your chocolate whiskey flip in a coupe or small stemmed cocktail glass to highlight its rich, velvety texture. The elegant shape adds sophistication and allows the creamy foam to sit beautifully on top!
- Garnish Options – A light dusting of freshly grated nutmeg is the classic garnish for flips, but I prefer cinnamon. You can also add shaved chocolate, a dusting of cocoa powder, or even a chocolate curl for extra flair!
- Seasonal Touch – Add a cinnamon stick stirrer or a star anise pod on top to enhance both presentation and aroma, perfect for winter and the holidays!
Final Thoughts
This chocolate whiskey flip cocktail is a creamy, dessert-like sip that’s a great way to use your Crown Royal chocolate whisky (or another similar liquor)! With a rich chocolate flavor and a creamy foam that will remind you of old-fashioned egg custard, it’s a delicious sip!
It’s a delicious recipe perfect for those that like a sipping cocktail, since it’s fairly strong yet balanced and smooth. Of course, you can always customize it to your individual tastes to make it stronger, sweeter, or try different warm spices on top.
Katie’s tip
For more Crown drinks to serve during other seasons, make sure to check out my Crown Peach Drinks and Blackberry Crown Recipes for more ideas!
Chocolate Whiskey Flip With Crown Royal Chocolate
Equipment
- Coupe glass (or similar)
- Immersion blender (optional)
Ingredients
- 2 ounces Crown Royal chocolate whisky
- ½ ounce amaretto liqueur (optional)
- ½ ounce heavy cream (optional)
- ½ ounce pasteurized egg whites
- Ground cinnamon for garnish
Instructions
- To a cocktail shaker, add the whiskey, amaretto, heavy cream, and egg whites2 ounces Crown Royal chocolate whisky, ½ ounce amaretto liqueur, ½ ounce heavy cream, ½ ounce pasteurized egg whites
- Dry shake (meaning without ice) aggressively for about 60 seconds, until the egg whites have made a thick foam. Alternatively, you can blend with an immersion blender for 30 seconds, then let it sit for a minute or two until it the layers separate
- Add a handful of ice cubes, then shake for an additional 10-15 seconds until the drink is chilled, and strain into a chilled coupe glass (or similar). You may need to remove the strainer to get the foam to come out, but make sure to hold back the ice
- Sprinkle with ground cinnamon and enjoy!Ground cinnamon for garnish
Notes
- Since Crown Royal chocolate whisky is seasonal, you can also use another brand of chocolate whiskey (like Bird Dog or Ballotin), or 1 ½ ounces of regular whiskey (Irish and rye work well) with ½ ounce chocolate liqueur (like creme de cacao or Godiva) for flavor
- I like the flavor balance that amaretto adds, but it’s optional. You can also use a chocolate-flavored liqueur here to add extra chocolate flavor to the drink
- Cream is also optional in a flip, but I like the creamy touch it adds (and it helps cut the strength a little)
- A traditional flip uses a whole egg (and you can definitely use that if you like), but I prefer to use pasteurized egg whites to avoid the use of raw egg
- Instead of the nutmeg found on a classic whiskey flip, I’m using cinnamon here as I feel it’s a better compliment (but you can use nutmeg or another warm spice if preferred)
- Exact nutritional values will vary based on brand and flavor of ingredients, any garnishes added, and quantity consumed, so please consider this a guideline only
Nutrition
