Vanilla and citrus infused Sortilege maple whisky liqueur, americano

Maple Leaf Carajillo (hot or shaken)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Our Midnight Beer made with Braybrooke Beer Brewery. A dark beer taking inspiration from the old-school stouts of London and the dessert favourite, Horlicks.

Place a pint glass or tulip beer glass in the freezer for 5–10 minutes to lightly chill (do not freeze).

Pre-chill glass

Pour the cold-brew coffee, dark rum, and vanilla syrup into a mixing glass or small pitcher. Add the Horlicks powder and stir briskly until the Horlicks is mostly dissolved (about 15–20 seconds). The Horlicks will thicken the mix slightly — ensure no large lumps remain.

Add the chocolate bitters to the stirred mix and give one more quick stir (5 seconds) to incorporate.

Remove the chilled glass from the freezer. Slowly pour the Braybrooke dark stout into the glass at a slight angle to preserve carbonation, filling it to about 3/4 full. Allow the beer to settle for 10–15 seconds.

Gently pour the Horlicks-rum-coffee mixture over the back of a spoon held just above the beer surface so it layers and integrates without causing excessive foam. The weight of the mixture will sink slightly and create a deep, malty body in the beer. Stir once gently with a bar spoon (one slow turn) to marry flavors while keeping some head.

In a small mixing cup, combine the heavy cream, whole milk and powdered sugar. Whisk by hand or use a small frother for 10–15 seconds until the cream is slightly thickened but still pourable. Do not whip to soft peaks; aim for a silky, pourable cream that will float on the beer.

Float the cream mixture on top of the beer by pouring slowly over the back of a spoon held just above the surface. This will produce a creamy, nitro-like top reminiscent of stout head.

Lightly dust the cream with the 1/4 tsp instant Horlicks, tapping through a fine sieve to create an aromatic malted finish.

Finish by grating a small pinch of dark chocolate or sprinkling cocoa nibs over the cream. Optionally express an orange twist over the drink and drop it in or hang it on the rim for a citrus-accented aroma.

Serve immediately with a short tasting spoon for the guest to stir, or leave layered so the first sips are creamy and subsequent sips reveal more of the stout and Horlicks character.

Braybrooke dark stout (or London-style stout)

Dark rum

Horlicks powder (malted milk powder)

Cold-brew coffee

Vanilla syrup

Chocolate bitters

Heavy cream

Milk (whole)

Powdered sugar

Instant Horlicks (for garnish)

Grated dark chocolate or cocoa nibs

Orange twist (optional)

BAO Midnight Beer

Our house-made Sichuan Mayo with spicy Sichuan sauce.

Sichuan Mayo

Inspired by Taiwan's sweet potato shape on a map. Garnished with grated Indonesian long black pepper for an aromatic spice

Sweet Potato Sour

Using our signature hot man sauce. Clarified for an even smoother texture

Hot Man Margarita

Infused with the taste of our traditional pineapple cake. Garnished with toasted pineapple for a rich, buttery texture

Pineapple Cake Old Fashioned

A staple on our menus since BAO began. Inspired by the traditional peanut rice drink 'Mee Jiang'

Roasted Peanut Milk

Fun, fast, Beer inspired by the iconic Hi Chew Grape Flavour

Easy Breezies

Make BAO Midnight Beer Recipe in just 15m. Our Midnight Beer made with Braybrooke Beer Brewery. A dark beer taking inspiration from the old-school stouts of London and the dessert favourite, Horlicks.

Bao Midnight Beer Recipe

Descriptors

Tasting Notes

Food Pairings

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