This Toblerone Cocktail tastes exactly like the chocolate bar in liquid form - and it's ready in 2 minutes.
Kahlua, Baileys and Frangelico is the trio that makes it happen - if you're building a dessert-in-a-glass night, my Homemade Baileys Irish Cream and Kahlua Cheesecake Balls are worth making too.
A Quick Look At The Recipe
🍫 Recipe: Toblerone Cocktail
⏰ Ready In: 2 minutes
🍽️ Serves: 2
🔥 Calories: 421 per serve
🥃 Main Ingredients: Kahlua, Baileys, Frangelico, cream, honey
🌱 Dietary Info: Gluten-free • mocktail version included
💛 Why You'll Love It: rich, creamy and tastes exactly like a Toblerone bar - proper dessert in a glass
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"So bloody good!!! Yum"
Kristy
I make this whenever I want something that feels a bit indulgent without actually cooking anything. It's basically dessert you can drink - pair it with a Fruit Tingle Cocktail or a Blue Coconut Rum Cocktail if you want a proper drinks table on the go.
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Why You're Going To Love This Recipe
- Ready in 2 minutes - just shake, strain and garnish
- Tastes exactly like a Toblerone bar, chocolate, hazelnut and all
- No cocktail-making experience needed
- Easy to lighten up, batch up, or make alcohol-free
Cocktail Ingredients
A handful of ingredients, but the liqueur trio is what makes this taste like the real thing:
- Kahlua - a coffee liqueur that gives the cocktail its rich, slightly bitter backbone against all that sweetness.
- Frangelico - a hazelnut liqueur, and the ingredient that actually makes this taste like Toblerone. If you can't find it, amaretto is the closest substitute (it'll lean more almond than hazelnut, but still works).
- Baileys Irish Cream - adds the creamy, chocolatey base. Use store-bought or my Homemade Baileys Irish Cream if you've got a batch on hand.
Variations
- Non-alcoholic mocktail: swap the Kahlua, Frangelico and Baileys for chocolate milk with a splash of hazelnut syrup and a shot of strong cold coffee - shake with ice the same way.
- Batch it up: multiply the liqueurs, honey and cream and mix in a jug ahead of time (leave out the ice). Shake individual servings with ice just before pouring, so it's still cold and frothy.
- Lighter version: halve the cream and skip the chocolate sauce rim if you want to cut back on the sweetness and calories.
- No Frangelico on hand? Amaretto works as a substitute - it'll taste a little more almond than hazelnut, but it's still delicious.
How To Make Toblerone Cocktail
- Step 1: Prepare the glasses. Pour chocolate sauce onto a flat plate. Dip the rim of each glass into the sauce, then chill the glasses in the fridge while you make the cocktail.
- Step 2: Shake it up. Add the Kahlua, Frangelico, Baileys, honey, cream and ice to a cocktail shaker. Shake hard for 30 seconds, until well combined and frothy.
- Step 3: Strain and garnish. Strain into the prepared glasses. Top with grated Toblerone and serve immediately.
Team Thermomix? Add the Kahlua, Frangelico, Baileys, honey, cream and ice to the Thermomix bowl and mix for 30 seconds on Reverse, Speed 3. Strain into prepared glasses and garnish as above.
Recipe Tips
- Chill the glasses while you make the cocktail - it helps the chocolate rim set properly and keeps the drink colder for longer.
- Shake hard, not gently - a proper 30-second shake is what gives it that frothy, creamy texture.
- No shaker? A clean jar with a tight-fitting lid works just as well.
- Storage: best made fresh and served immediately - it doesn't keep well once mixed, as the cream can start to separate.
Toblerone Cocktail FAQs
Yes - even if you grate regular chocolate on top instead, the cocktail itself still tastes like Toblerone thanks to the Kahlua, Baileys and Frangelico trio.
This usually means it wasn't shaken hard enough, or it's been sitting too long before serving. Shake vigorously for the full 30 seconds and serve immediately - the cream starts to separate the longer it sits.
Yes - swap the Kahlua, Frangelico and Baileys for chocolate milk, a splash of hazelnut syrup and a shot of strong cold coffee, then shake with ice the same way.
Yes - multiply the liqueurs, honey and cream and mix together in a jug ahead of time (without ice). Shake individual servings with ice just before pouring so each one stays cold and frothy.
Toblerone is a Swiss chocolate known for its triangular shape and honey-almond nougat running through it - which is exactly why this cocktail uses honey alongside the chocolate and hazelnut liqueurs, to echo that same flavour.
More Boozy Chocolate Treats
If you loved this one, here are a few more boozy chocolate treats worth trying next.
Toblerone Cocktail
Ingredients
- chocolate sauce or chocolate syrup for dipping the rim of the glasses
- 50 ml Kahlua
- 50 ml Frangelico hazelnut flavoured liqueur
- 50 ml Baileys Irish Cream
- 30 ml honey runny
- 60 ml cream
- ½ cup ice cubes
- Toblerone chocolate grated, to garnish
Instructions
- Pour the chocolate sauce or syrup onto a small flat plate. Dip the rims of the cocktail glasses into the chocolate sauce. Chill glasses in the fridge.
- Add all of the cocktail ingredients, including ice cubes, to a cocktail shaker.
- Shake for 30 seconds or until well combined. If using a Thermomix: Mix for 30 seconds on Reverse, Speed 3.
- Use a strainer to pour the liquid into the prepared cocktail glasses.
- Garnish with the grated Toblerone chocolate. Serve immediately.
Notes
- If you don't have chocolate sauce, you can use melted chocolate or chocolate topping instead, or make your own chocolate fudge sauce.
- Make sure to chill the glasses in the fridge before serving the cocktails, as this will help keep them cold.
- Use a strainer to pour the liquid into the prepared glasses to ensure a smooth, evenly mixed drink.
- Experiment with different types of chocolate for the garnish, such as milk, dark, or white chocolate.
- If you don't have a cocktail shaker, you can use a blender or a jar with a tight-fitting lid instead. Simply add the ingredients to the jar, secure the lid, and shake vigorously for 30 seconds.
- If you don't have a strainer, you can use a fine-mesh sieve to pour the liquid into the glasses.
- Serve the cocktails immediately after preparing them for the best taste!
Kristy says
So bloody good!!! Yum