This frozen espresso martini is perfect for hot weather and as a pick-me-up after a hectic work day. After all, it's 100 degrees and 5 o'clock somewhere!
Ingredients
- 3 cups espresso
- 1 cup simple syrup
- 6 fluids ounces vanilla vodka
- 6 fluids ounces Kahlúa®
- 2 luids ounces Frangelico®
- black onyx cocoa powder
Instructions
-
1
Gather all ingredients.
-
2
Stir brewed espresso and simple syrup together in a small pitcher. Pour mixture into ice cube trays and freeze for 8 hours or overnight.
-
3
Pour vodka, Kahlúa, and Frangelico into a blender. Add in the espresso ice cubes, and blend until smooth.
-
4
Pour frozen mixture into 4 martini glasses. Lightly dust the martini with black onyx cocoa powder. Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mile High Green Chile
Green chile is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.
Best Ever Russian Beef Stroganoff
Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!
Ahi Poke Salad
You can find this poke salad appetizer all over Hawaii; it is a raw tuna salad that my aunt makes. During the hot summer months, it is especially refreshing as a mini entrée. Cold, tasty, and good for you!