Recipe courtesy of David Bailey
10 min
10 min
1 serving


  • 7 ounces whole milk
  • 1 tablespoon Vanilla Sugar, recipe follows
  • 2 ounces white chocolate coins
  • 1 1/4 ounces framboise (raspberry) liqueur
  • 3/4-ounce white chocolate liqueur
Vanilla Sugar:
  • 1 whole fresh vanilla bean
  • 1 pound sugar


Heat the milk and sugar in a small saucepan over medium heat until it is hot. Do not let it boil. Put the white chocolate into a mug, add the hot milk, and stir vigorously. Add the liqueurs and stir gently. (Or, if available, place all the ingredients into a pitcher and steam with an espresso wand.) Serve immediately.

Vanilla Sugar:

Slice the vanilla bean in half lengthwise. Scrape out the seeds and place them along with the bean rind into an airtight container along with the sugar. Mix thoroughly. Let sit for 1 week before using.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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