Flip For Coffee, Cocktails, Dinner & Desserts Recipe

Prepare and combine

Brew strong coffee or a double shot of espresso. Let it cool slightly (hot coffee will scramble the egg). Measure 3 oz and set aside.

Dry shake

In a cocktail shaker, combine the whole egg, maple syrup and dark rum. Seal and dry shake vigorously for 20-30 seconds (no ice) to emulsify and create a frothy body.

Wet shake

Add the cooled coffee and heavy cream to the shaker. Add ice, seal and shake hard for 15 seconds until well-chilled and the outside of the shaker is frosty.

Strain and finish

Double strain into a chilled coupe or coffee glass. Grate a little fresh nutmeg over the foam. Serve immediately. Note: If you prefer no raw egg, substitute 1 oz aquafaba or 1 oz pasteurized liquid egg.

Sauté aromatics and vegetables

Heat an 8-inch skillet over medium heat and melt 1 tbsp butter. Add the finely chopped shallot and sauté 1–2 minutes until translucent. Add the sliced mushrooms and cook 3–4 minutes until browned. Add the baby spinach and sherry, toss until spinach wilts and liquid reduces, about 1–2 minutes.

Prepare egg mixture

While the vegetables cook, crack the large egg into a small bowl and whisk gently with the goat cheese until combined and slightly frothy. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper.

Cook the flip

Push the vegetables to the side of the skillet, reduce heat to low, add the egg-and-cheese mixture into the cleared space and let it sit 10–15 seconds, then gently scramble and fold with the vegetables so the egg sets into a soft custard (like a thick, creamy scramble). Remove from heat when egg is just set but still glossy—residual heat will finish it.

Plate and garnish

Transfer to a warm plate, sprinkle chopped chives over the top and adjust seasoning if needed. Serve with crusty bread or a small salad for a light dinner flip experience.

Infuse milk and melt chocolate

In a small saucepan, warm the milk with the vanilla bean seeds (and pod) over medium heat until it just begins to steam — do not boil. Remove from heat and let sit 5 minutes to infuse. If using vanilla extract, add it after heating.

Temper yolks

Whisk the sugar and egg yolks in a heatproof bowl until pale and slightly thickened. Slowly pour about 1/3 of the warm milk into the yolks while whisking constantly to temper. Then slowly whisk the tempered yolks back into the remaining milk in the saucepan.

Cook custard

Return the saucepan to low–medium heat and cook, stirring constantly with a wooden spoon or spatula, until the custard coats the back of the spoon (about 6–8 minutes) and reaches around 175°F (80–82°C). Do not let it boil.

Add chocolate and spirit

Remove from heat and immediately whisk in the chopped dark chocolate until fully melted and smooth. Stir in 1 tbsp rum or brandy. Taste and adjust sweetness if necessary.

Chill and serve

Strain the custard through a fine-mesh sieve into a clean container. Let cool slightly, then refrigerate until chilled (at least 1 hour). When ready to serve, divide between two glasses or ramekins, top with a dollop of whipped cream and dust with cocoa powder or add shaved chocolate. This dessert flip is a rich, boozy custard — serve cold.