Shaken and chilled, but not stirred.

  • Serves: 2 people
  • Prep time: 7 minutes
    • British

    Salted Maple Fudge Espresso

    Recipe Information

    Ingredients
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    For the whipped coffee:

    2 tbsp Instant Coffee

    2 tbsp Granulated Sugar

    3 tbsp Boiling Water

     

    For the remainder:

    30ml Cassario Black Spiced Rum

    70ml Ballycastle Salted Caramel Cream Liqueur

     

    To Garnish:

    Moser Roth Luxury Dark Chocolate

    Method

    Whisk the instant coffee, sugar and water. You can either use an electric mixer (approx. 2-3 minutes) or hand whisk (takes a bit longer) until the texture is light and fluffy.

    Pour the Cassario Black Spiced Rum and the Ballycastle Salted Caramel Cream Liqueur into an ice-filled shaker and shake until chilled. Pour into two martini glasses and gently spoon the whipped coffee mix on top.

    Dust with a grating of dark chocolate.

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