Shaken and chilled, but not stirred.
Salted Maple Fudge Espresso
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
Moser Roth Luxury Dark Chocolate
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.