I have another cocktail recipe for you today. It’s a doozy. A boozy doozy. Hah. I think I’m funny.
Recently, while picking up some of my favorite beer at our local store, I discovered this:
Without hesitation, I picked up a bottle and bought it. No second thoughts. No if’s, and’s, or but’s about it. I knew only delicious things could come out of this purchase.
On my short drive home, the wheels in my head were already turning, and I knew that I needed to try a twist on a classic espresso martini. It was kind of a “duh” moment.
I wanted to play on the cinnamon spice of the booze, so I kicked things up a bit with more cinnamon and fresh ginger….and a sweet dollop of cinnamon whipped cream (for those of you who know me well, you know this is a big deal for me. I generally do NOT like whipped cream on anything…except recently on coffee drinks. I know. It’s weird).
The result was heavenly: it was packed with coffee flavor and the warm spice of the season. I knew it was a drink that all coffee lovers could enjoy. Booze in coffee is just…the best. I don’t know why but it just makes everything about drinking coffee seem more special. Or maybe more risqué? Am I right?
Personally, I find the sweetness of Kahlua to be plenty, but if your sweet tooth isn’t satisfied, you could easily add in some simple syrup or agave nectar to the mix. Just make sure you taste as you go – because the Kahlua, chocolate liqueur, AND whipped cream provide a healthy dose of sweetness.
This is the perfect drink to end your night…I recommend serving this with dessert or AS dessert alone! It meets the criteria. I, for one, love dessert-y drinks after a meal. They meet my need for sweetness but without overdoing it.
Although, I could see myself easily “overdoing it” with these. Delicious.
For the Whipped Cream:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon cinnamon spice Kahlua liqueur
For the Martinis:
- ⅔ cup freshly brewed espresso, cooled slightly
- ⅓ cup cinnamon spice Kahlua liqueur
- ⅓ cup plain vodka
- 2 tablespoons chocolate liqueur (I used Godiva)
- Pinch of ground cinnamon
- 1-inch fresh ginger, peeled and sliced
- Splash of heavy cream
- Espresso beans, for garnish
For the Whipped Cream:
- Place the cream in the bowl of stand mixer fitted with the whisk attachment (or you can do it with a hand-held mixer, or if you’re really hardcore, by hand using a whisk).
- Beat the cream until it begins to thicken, about 2 minutes. Add in the powdered sugar, vanilla, cinnamon, and liqueur.
- Continue whipping until soft peaks form, about 4-5 minutes. Refrigerate until ready to use (do not do this too far ahead or your cream will “deflate”).
For the Martini:
- Combine all the ingredients for the martini (except the espresso beans) in a shaker with ice and shake well.
- Strain the mixture into two chilled martini glasses and garnish each glass with a dollop of the whipped cream and a couple of espresso beans. Serve!