Love White Chocolate? Alcohol? Vanilla? Then this is the kind of cocktail that’ll turn your life upside down! 🙂 Vanilla Rose and White Chocolate Cocktail (AKA Falooda Cocktail) is a delicious, sweet, creamy, floral cocktail that’s pure decadence and is gorgeous to look at!
This is one of those recipes that had been sitting in my drafts folder forever, and for one reason or another, I never got around to publishing it. But here it is finally, as the result of a recent conversation with some of my blogger buddies on Facebook, I’m finally ready to let this baby see the light of day. Better late than never right?
Have you guys checked out my Sri Lankan Falooda / Faluda drink recipe? It’s one of my husband’s (and mine too) absolute favourite dessert drinks on the planet! Falooda is an indulgent, creamy milkshake made using rose water/rose syrup that’s very popular in South Asia. It’s traditionally pink in colour, although you can colour it any way you like! The rose syrup is a beautiful sweet syrup made with rose water, vanilla and sugar simmered together.
So how do I take a non-alcoholic drink that’s already incredibly delicious and is a favourite across multiple countries, a whole region of the globe and make it even better? I make a cocktail out of it, of course! 🙂 And that’s how this Vanilla Rose and White Chocolate Cocktail (AKA Falooda Cocktail) came to be! 🙂
Falooda is a cold drink, usually enjoyed with a scoop of vanilla ice cream in it. But during winter, I like to warm it up a little bit by adding some booze. I’ve used vodka and tequila before, but my favourite is tequila for sure.
While I had no intention of making this cocktail look all Valentiney when I started out, I saw the final result and realized that it would be the PERFECT romantic drink for Valentine’s Day! I mixed white chocolate and tequila for this cocktail and then poured rose syrup into it which sinks to the bottom to give you a layered effect. I mean, look at that gorgeous red, pink and white with that ombre effect? This vanilla rose and white chocolate cocktail will be the perfect accompaniment to a romantic dinner.
Once I realized this white chocolate cocktail had that romantic, valentiney vibe going for it, I decided to take it up another notch and garnished it with a beautiful, edible fondant flower petal too! 🙂
The dark pink of rose syrup is achieved using a small amount of pink food colouring, so you can try any colour of your choice. It’s not going to affect the flavour at all, just the colour and the appearance. For example, green would work brilliantly if you were making this cocktail for St. Patrick’s Day!
In my original Rose Syrup recipe I used vanilla extract (a good quality vanilla extract!), which will work for this too. However, I do love fresh vanilla beans and I have some in a cupboard in the kitchen which I only use for special occasions. And this was one of those! I absolutely loved the look of the vanilla bean specks floating in the rose syrup and the cocktail. But like I said, it’s not necessary, vanilla extract should do the trick too. In my best Ina Garten voice (which is not that good to be honest) –
If you can’t fly to Madagascar and have angels handpick the juiciest, plumpest, most fragrant vanilla beans for this recipe…
…store bought vanilla extract is fine.
I used Godiva white chocolate liqueur because it’s so smooth and creamy, but I understand that not everyone has access to it. So, as an added bonus, I have included in the recipe, alternative steps to make your own white chocolate liqueur that’ll give you the same flavours. If you’d like to try a non-alcoholic version of this cocktail, check out my original post – Sri Lankan Falooda drink from scratch. Let me warn you first though, it’s a deceptively addictive dessert drink. Once you get a taste of it, it’s hard to say how long you could go without another fix. Not very long, would be my guess.
Aaaand as another added bonus, I’m also sharing with you guys a tutorial on how to make those pretty fondant flower petals too! They are the perfect garnish for a rose cocktail because they are edible, and they even dissolve in the cocktail over time.
- ¾ shot of rose syrup get the recipe for the rose syrup here
- 1 shot of white chocolate liqueur (Godiva or the cheats version below)
- ½ shot tequila
- 4 oz of melted white chocolate
- ½ cup / 125mL of heavy cream
- ½ cup / 125mL of vodka
- Pour the white chocolate liqueur and tequila into a cocktail shaker with a few ice cubes. Stir for a few seconds to mix and chill and strain it into a Martini glass (or any other serving glass).
- Pour rose syrup into the glass. The rose syrup will sink to the bottom creating a layered effect.
- Serve with a sliced vanilla bean as a stirrer and an edible fondant rose petal (optional).
- Mix well to combine before drinking.
- Combine the chopped white chocolate and cream in a saucepan. Melt the chocolate on low heat, stirring frequently. Once all chocolate has melted, transfer it into a bowl and let it cool completely in the fridge.
- When it’s cold, add the vodka and mix. Strain the mix into a bottle (that can be closed tightly) and store in the fridge.
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I’ll be sharing my recipe over at –