Espresso Martini Float
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
1
The Williams Sonoma Test Kitchen chefs served this boozy sweet treat to performers and guests at BottleRock, a three-day food and music festival in the Napa Valley. A riff on an affogato, this dessert features gelato that’s topped with a cocktail made with vodka, espresso powder and coffee liqueur. The float is finished with whipped cream and a dusting of cocoa powder.
Ingredients:
- 1 1/2 fl. oz. (45 ml) vodka or blanco tequila
- 1 fl. oz. (30 ml) chilled espresso or cold brew concentrate
- 1 fl. oz (30 ml) coffee liqueur
- 1 scoop of vanilla bean gelato
- Whipped cream, store-bought or homemade
- Dutch cocoa powder, for dusting
Directions:
In a cocktail shaker filled with ice, combine the vodka or tequila, espresso and coffee liqueur. Shake vigorously until well chilled. Add the scoop of vanilla gelato to a martini glass. Pour the espresso martini over the gelato. Top with the whipped cream and a dusting of cocoa powder and serve. Makes 1 espresso martini float.
Williams Sonoma Test Kitchen
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