Milk | Vanilla | Cinnamon


50ml Belgrove Hazelnut Rum

100ml coconut milk (e.g. Alpro)

50ml condensed milk

½ vanilla pod – scrape out the seeds

2 pinches of cinnamon

Dusting of cocoa


Add the Belgrove Hazelnut Rum, coconut milk, condensed milk, vanilla pod seeds and cinnamon to a shaker with ice and shake for 15 seconds.

Strain into a martini glass, dust with cocoa and garnish with a candied hazelnut tuile.

To make the tuile:

Crush fresh hazelnuts, then toast in a frying pan (no oil) add Demerara sugar, wait until it’s melted and gently bubbling, then spread the mixture out on a piece of cling film and flatten it. Wait for it to cool, then snap it into shards and use as a garnish. 

In This Cocktail

Hazelnut | Cocoa | Vanilla

Hazelnut Rum

Smooth, well-balanced and deliciously complex, our hazelnut rum is made with single-origin Demerara rum and all-natural flavours.

Rich, toasted hazelnuts combine with notes of cocoa and vanilla to give our rum its unique and refined taste.

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