Belgian Brownie Drink Recipe – Mix That Drink

With a name like Belgian Brownie, you expect a cocktail to be chocolate. The Belgian Brownie does not disappoint.

It even looks like chocolate milk, so you’re supposed to serve it in a very grown-up looking glass to make sure people know you’re having a real drink.

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The Belgian Brownie includes another, less expected ingredient: Jenever gin. This is the more strongly juniper flavored stuff, also known as Dutch gin. Definitely not everyone’s cup of tea, but it’s surprising how well it works in this recipe.

Tasting Notes

Chocolate is the first note you’ll catch, and it tastes creamy and sweet. Cognac follows with some fruity notes and a faint oak spice.

The Jenever gin adds an herbal juniper lift that signals this will be a very different drink from chocolate cocktails made with neutral gin or vodka. But before you can think it’s too much, the heavy cream blends everything together and tames the alcohol.

The finish is smooth and gently sweet rather than sharp. Using a darker, more bittersweet chocolate liqueur will shift the profile toward dark chocolate and balance the cognac’s fruitiness.

A sweeter milk‑chocolate liqueur pushes the cocktail into candy territory, which is good if that’s what you want. This is a great dessert drink without being cloyingly sweet.

Equipment & Glassware

You need only a few basic tools, since it doesn’t even call for shaking.

You can use a mixing glass or a second pint glass if you prefer to build and stir off the ice before straining. If you want the creamiest temperature and texture, chill the glass first in the freezer for 10 minutes.

Pro Tips

• Stir gently after adding cream so you don’t over‑dilute the chocolate liqueur.
• If you prefer a slightly lighter drink, use half‑and‑half instead of heavy cream, and the texture will be creamier than milk but less rich than heavy cream.
• For a frothier, more dessert‑style version, you can dry shake the dairy with the liquors, and then shake again with ice, instead of stirring.

When to Serve

This is a post‑dinner cocktail or dessert substitute. It works well for small dinner parties, holiday gatherings, or any time you want a boozy sweet finish to a meal.

Serve after a heavy savory main to offer contrast, or alongside a small chocolate dessert to echo flavors. It’s also a good late‑night sipper by the fire. Because it’s rich, a single drink is often enough per guest.

Which Liquor Brands to Choose

For the jenever gin, try Bols Jenever (traditional genever) or Zuidam for authentic styles with a toasted malt character. If you want something drier with stronger juniper notes, try a young Dutch jenever from Rutte.

Avoid London style dry gin here – it’ll change the intended profile in ways that aren’t wonderful.

For the cognac, a VS or VSOP works fine. Good value options include Rémy Martin VSOP (for roundness) or Courvoisier VS for brightness. If you have an aromatic, older cognac you like, it will add complexity, but the other flavors will still overwhelm it.

When it comes to the chocolate liqueur Bols Crème de Cacao (brown) is great. Godiva Chocolate Liqueur gives it a richer, more desserty taste. For darker, slightly bitter chocolate notes, try Tempus Fugit Crème de Cacao or an artisanal cacao liqueur.

If you’re in the US, heavy cream is the gold standard. That’s very similar to double cream in other regions. You can also go lighter with half‑and‑half (US) or single cream. For a dairy‑free option, full‑fat coconut cream works well and adds a coconut note that pairs well with chocolate. It does shift the flavor noticeably, but it’s absolutely delicious.

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