Recipe courtesy of Katie Lee Biegel
Frozen Espresso Martini
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- Level: Easy
- Total: 5 hr (includes cooling and freezing time)
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 697
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 0 g
- Sugar
- 117 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 133 mg
Espresso martinis are all the rage, but I rarely order them out because if I have caffeine at night, I'll never go to sleep. When I make them at home, I can use decaf espresso. These are a great combo of a cocktail and dessert, and I really like serving them after dinner with some cookies.
- Level: Easy
- Total: 5 hr (includes cooling and freezing time)
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 697
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 0 g
- Sugar
- 117 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 133 mg
Ingredients
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Directions
- Warm the sugar and 1 cup water in a saucepan, whisking, just until the sugar is dissolved, to make a simple syrup. Turn off the heat and let cool.
- Pour the instant espresso into an ice cube mold and freeze until solid, at least 4 hours but preferably overnight.
- When ready to serve, add the frozen espresso cubes to the carafe of a blender with the coffee liqueur, vodka, vanilla bean paste and 2 1/2 ounces simple syrup and blend. (Save the remaining simple syrup for another use.)
- Divide between two espresso glasses and top each with whipped cream and a dusting of cocoa powder if using, and 3 espresso beans.
