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Cacao Espresso Martini with Creamed Coconut

 

Preparation Time
10 minutes

Cooking Time
None

Serves
2

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • 20g Lucy Bee Creamed Coconut
  • 85ml lukewarm water
  • Ice
  • 2 shots of espresso
  • 1 shot vodka
  • ½ tsp. vanilla extract
  • 1 shot coffee liqueur
  • 3 tsp. Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • Whole coffee beans/chocolate, to serve
  • Cocktail shaker and strainer

Method

  1. Blitz the Lucy Bee Creamed Coconut and water in a high-speed blender to make coconut milk.
  2. 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.
  3. Use a straw to taste test the cocktail and adjust to suit your taste.
  4. Using a cocktail strainer to help make the froth, pour the drinks into the glasses, sprinkle over with a little extra Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate and top with coffee beans or chocolate.
  5. REMEMBER THESE SHOULD BE CONSUMED IN MODERATION – ALWAYS BE DRINK AWARE.

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