Recipe courtesy of Christian Petroni
Malted Espresso Martini with Port Zabaglione
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- Level: Intermediate
- Total: 15 min
- Active: 15 min
- Yield: 2 martinis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 395
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 21 g
- Protein
- 5 g
- Cholesterol
- 279 mg
- Sodium
- 607 mg
- Level: Intermediate
- Total: 15 min
- Active: 15 min
- Yield: 2 martinis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 395
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 21 g
- Protein
- 5 g
- Cholesterol
- 279 mg
- Sodium
- 607 mg
Ingredients
Zabaglione:
Espresso Martini:
Directions
Special equipment:
cocktail shaker- 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.
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