Mom's Best Recipes
Recipe

Creamy Brandy Alexander

A classic heirloom cocktail that tastes like grown-up melted ice cream: brandy, crème de cacao, and cream shaken into a frothy, nutmeg-kissed nightcap.

Author By Matt Campbell
4.8
A chilled coupe glass filled with a creamy Brandy Alexander cocktail, topped with freshly grated nutmeg on a wooden bar surface with a cocktail shaker nearby
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Some drinks are basically a story in a glass. The Brandy Alexander is one of those heirloom cocktails that feels like it has been passed down on purpose, because it solves a very specific problem: you want dessert, but you also want a drink. Creamy, cozy, and just boozy enough to count as a nightcap, it is the kind of cocktail that makes you slow down and actually sit in the chair instead of hovering by the fridge.

This version keeps it classic and approachable. No weird syrups. No rare liqueurs you will use once. Just brandy, crème de cacao, and cream, shaken hard so it turns silky and lightly foamy, then finished with a snowfall of nutmeg.

A bartender's hands grating whole nutmeg over a creamy cocktail in a coupe glass

Why It Works

  • Real comfort, not cloying: dilution from shaking keeps the drink rich but balanced.
  • Frothy, velvety texture: a hard shake gives you that airy top without needing egg.
  • Heirloom flavor profile: cocoa, oak, and warm spice read like holiday dessert, even on a random Tuesday.
  • Easy to scale: one drink is simple, and a small batch for guests is even simpler.

Batch for a few guests

For 4 cocktails, stir together 6 ounces brandy, 4 ounces crème de cacao, and 4 ounces heavy cream in a jar or measuring pitcher. Refrigerate until cold, then shake each drink with ice (or shake in two rounds) and strain into chilled glasses. Creamy cocktails really do want that shake per serving for the best froth.

Pairs Well With

Storage Tips

This cocktail is best freshly shaken. Once it sits, the drink thins out as the foam collapses and the cold fades.

  • If you already mixed it: strain into a jar, cap, and refrigerate. For best texture, enjoy within a few hours. It is still safe up to 24 hours if kept properly cold, but expect noticeable separation and a flatter, less frothy sip. Shake again with ice before serving to bring back some of that silky feel.
  • If you want to prep ahead: mix the brandy + crème de cacao in advance and keep it in the fridge. Add cream and shake right before serving.
  • Do not freeze: dairy separates and the texture turns grainy when thawed.

Common Questions

What makes this a "heirloom" cocktail?

Heirloom drinks are the ones that keep showing up in families and communities because they are dependable and celebratory. The Brandy Alexander is a classic from early 20th-century cocktail culture, and it has stayed popular as a creamy after-dinner drink, especially around the holidays.

Can I use milk instead of cream?

You can, but it will taste thinner and less dessert-like. If you want a lighter option that still feels creamy, use half-and-half. Whole milk works in a pinch, but expect a more chocolatey-brandy iced coffee vibe.

What brandy should I buy?

Use a brandy you would sip on its own, but it does not need to be fancy. A solid, mid-priced brandy is perfect. Cognac also works and tastes a little more refined and oak-forward.

Do I need dark or white crème de cacao?

Either works. Dark crème de cacao gives a deeper cocoa color and flavor. White keeps the drink paler and a little softer tasting. Pick what you have.

Can I make it without a cocktail shaker?

Yes. Use a mason jar with a tight lid. Shake like you mean it for 15 to 20 seconds, then strain through a fine mesh strainer if you have one.

Is this like a Grasshopper?

Same family, different personality. A Grasshopper leans mint-chocolate. A Brandy Alexander is cocoa, cream, and warm brandy with nutmeg on top.

The first time I had a Brandy Alexander, I remember thinking, this is basically an adult milkshake that somehow got invited to a fancy party. It is one of those cocktails that makes the kitchen feel quieter. Lights a little lower, music a little softer, and suddenly everyone is lingering at the table instead of rushing to clean up. Now, when I want something creamy and comforting but still classic, this is the move. I shake it hard, grate nutmeg like I am trying to impress my own living room, and call it dessert.