Ingredients
Scale
For the Whipped Cream:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon Kahlua liqueur
For the Martinis:
- ⅔ cup freshly brewed espresso, cooled slightly
- 1/4 cup Kahlua liqueur
- ⅓ cup plain vodka
- 2 tablespoons chocolate liqueur (I used Godiva)
- Pinch of ground cinnamon
- 1-inch fresh ginger, peeled and sliced
- Espresso beans, for garnish
Instructions
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!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: cocktails
Keywords: spiced chocolate espresso martini, cinnamon whipped cream, chocolate espresso martini, spiced espresso martini, dessert cocktail recipes