Recipe courtesy of Christian Petroni
Malted Espresso Martini with Port Zabaglione
- Level: Intermediate
- Yield: 2 martinis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 395
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 0
- Sugar
- 21
- Protein
- 5
- Cholesterol
- 279
- Sodium
- 607
- Total: 15 min
- Active: 15 min
Ingredients
Zabaglione:
3 large egg yolks
1/4 cup port wine
3 teaspoons granulated sugar
1 vanilla bean, seeds scraped
Kosher salt
Espresso Martini:
4 ounces premium vodka
2 ounces coffee liqueur
6 shots espresso
1/4 cup milk
1 tablespoon chocolate malted milk powder
Espresso beans, for garnish
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.