![]() However, if you’re after a warming evening drink, our Espresso Martini Velvetised Cream also pairs beautifully with a milky coffee or rich hot chocolate. Just make sure you keep it chilled in the fridge beforehand. We think this cream tastes best shaken and poured over ice. Satisfyingly smooth and with a fragrant, subtly sweet finish, our white chocolate holds its own against aromatic coffee notes and warming boozy undertones. Top each cocktail with a dollop of whipped cream and garnish with chocolate-covered coffee beans. The result? We settled on white chocolate for this alcoholic treat. ![]() We wanted our own revolutionary espresso martini, strong in those punchy coffee notes, yet mellowed slightly with the creaminess of chocolate. We’re the only chocolatier to run two bars: one on our Saint Lucian cocoa farm and the other at our restaurant in London’s Borough Market, giving us a keen appreciation of which spirits work well with chocolate. The great news is that an espresso martini is actually quite easy to make and only requires a few simple steps: 1. This tipple is dangerously easy to sip on! We’re partial to a shot (or more) all year round!Ĭhocolate and booze is a flavour combination which just works, and we like to think we know a thing or two about finding the right balance between alcohol and cocoa. (Scrape out foam inside if necessary) Garnish wtih 3 coffee beans and serve immediately. Vigorously shake the drink for about 30 seconds and then pour it into a martini glass. ![]() Add the ice, Godiva chocolate liqueur, Irish cream, and vodka to the shaker. Dip the rim of a martini glass into the syrup to coat the edges. Shake vigorously 10 times, then pour briskly into a cocktail glass. Pour the chocolate syrup onto a dish, bowl, or plate. Vodka, espresso, white chocolate and cream, velvetised together for that undeniably silky-smooth texture. Place the vodka, kahlua and espresso in a cocktail shaker with ice. Don’t want an espresso? This can be made as a simple chocolate martini here.Smooth, sinful, elegant: our Espresso Martini Velvetised Cream bottles the most decadent flavours, ready for you to enjoy cold or stirred into a hot drink. I see no better way to cap off your evening of delinquency and tomfoolery. The chocolate espresso martini is the perfect dessert cocktail. Shake and strain into a chilled martini glass with a chocolate rim. Add everything to a Boston shaker with a heaping handful of ice. Heat water until HOT, nearly boiling in the microwave and add a heaping teaspoon of instant espresso. I bought Cafe Bustelo instant espresso at the grocery store and it was around $5 for a 7-ounce container (which lasts a long time). I’m no espresso connoisseur but think it serves the purpose very well and it’s cheap. 2 Chocolate syrup for rim and coffee bean. An evening on the couch with a candle lit Thats where this Chocolate Espresso Martini fits perfectly Dangerously delicious and ideal to pair with a piece. Instant Espressoīelieve it or not, I use instant espresso. Chocolate Espresso Martini Recipe - Kitchen Swagger Baking & Spices. Garnish with smoked flaky sea salt or dip in melted white chocolate and garnish with more dark chocolate espresso bites. Remove the baking sheets from the oven and let sit for 2 minutes before transferring the cookies to a wire baking rack to cool completely. At the end of the day, you need a creamy, chocolatey finish. Bake for 12 to 15 minutes or until the edges are slightly crisp and the centers puffed. Remove lid and strain the liquid into the prepared martini glass. Place the shaker lid securely on top and then shake up and down for 10 seconds. The fourth and final element can be two options: Creme de cocoa and cream OR Godiva chocolate liqueur. Fill a cocktail saker with ice and then pour in the gin, vermouth, creme de cacao, espresso, cream, and sugar using a jigger (1 ounce shot glass). In a cocktail shaker, combine 2-3 teaspoons honey syrup, vodka, Kahlua, and espresso. If desired, rim your glass with vanilla sugar. You can also substitute cup of strong brewed coffee. This syrup makes enough for about 6 drinks. 2 small bowls Ingredients 1.5 ounces vodka 1 shot espresso 1 ounce chocolate liqueur 1 ounce Kahlua or Baileys 1 tablespoon chocolate syrup plus more for rim Cocoa powder Ice Instructions Make a shot of espresso using your favorite espresso maker. Boil 2-3 minutes, then remove from the heat. In batches, add the vodka mixture and shake for 10 seconds. In a medium pot, bring 1/4 cup water, the honey, and vanilla to a boil over high heat. The base drink is vanilla vodka, Kahlua, and instant espresso. In a pitcher, mix together the espresso, coffee liqueur and vodka. This cocktail can be made a few different ways depending on what spirits you have in the bar.
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