From our family kitchen
Cacao Espresso Martini with Creamed Coconut
Published
Preparation Time: 10 minutes
Cooking Time: None
Serves: 2
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 20g Creamed Coconut
- 85ml lukewarm water
- Ice
- 2 shots of espresso
- 1 shot vodka
- ½ tsp. vanilla extract
- 1 shot coffee liqueur
- 3 tsp. Cacao Powder
- Whole coffee beans/chocolate, to serve
- Cocktail shaker and strainer
Method
- Blitz the Creamed Coconut and water in a high-speed blender to make coconut milk.
- Add the ice to a cocktail shaker. Pour the coconut milk and all other ingredients (except for the coffee beans/chocolate) over the ice. Attach the cocktail shaker lid and shake, shake, shake.
- Use a straw to taste test the cocktail and adjust to suit your taste.
- Using a cocktail strainer to help make the froth, pour the drinks into the glasses, sprinkle over with a little extra Cacao Powder and top with coffee beans or chocolate.
- REMEMBER THESE SHOULD BE CONSUMED IN MODERATION – ALWAYS BE DRINK AWARE.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story