Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Chocolate Hazelnut Espresso Martini
What to do with the last spoonful of chocolate hazelnut spread? Turn it into a dessert cocktail, of course. This boozy way to make sure no chocolate spread goes to waste is shaken in the jar, so every last scrap is used up. Served on the rocks with a cream float, this espresso martini is an indulgent treat that's delicious served at the end of a meal.
Ingredients
- 1 tbsp chocolate hazelnut spread
- 50ml vodka
- 25ml fresh, hot espresso
- 25ml coffee liqueur
- ¼ tsp vanilla extract
- 15ml single cream
Prep: 5 mins | Cook: nil
Method
1. If you have 1 tbsp chocolate spread left in your jar, pour the vodka, fresh espresso, coffee liqueur and vanilla extract into the jar, then add a few ice cubes. Seal and shake really vigorously for around 30 secs.
2. Fill a rocks glass (small tumbler) with ice. Strain the Espresso Martini mix into the glass through a small, fine mesh sieve. Place the bowl of a bar spoon or teaspoon in the top of your glass so the rim is just touching the top of the cocktail. Pour the cream into the spoon so it floats over the top of the cocktail.
3. If you're not using up the ends of a jar of chocolate hazelnut spread, scoop 1 tbsp of the spread into a coclktail shaker, then add the vodka, espresso, coffee liqueur and vanilla extract. Half-fill with ice, seal and shake well for 15 seconds. Strain into the ice-filled glass. Float the cream on top.
4. Serve straight away with short, re-useable straws.
-
-
-
(73.6p per 10g)
Made from 100% recyclable aluminium -
-
You'll need to log in to leave a rating & comment