For the zabaglione: Put two martini glasses in the freezer to chill.
Whisk together the egg yolks, port, sugar, vanilla bean seeds and a pinch of salt in a small metal bowl. Place the bowl over a small pot containing barely simmering water (or use a double boiler,); the water should not touch the bottom of the bowl. Continue whisking the egg mixture until the eggs are pale and make ribbons when they fall, 4 to 5 minutes.
Divide the zabaglione between the frozen martini glasses. Set aside.
For the espresso martini: Fill a cocktail shaker with ice. Add the vodka, coffee liqueur, espresso, milk and chocolate malted milk powder. Shake well to chill, then pour over the zabaglione.
Garnish each glass with 3 espresso beans. Enjoy!
Cook’s Note
Place glasses in freezer for 15 minutes to chill prior to pouring the cocktail.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.