Espresso Martini Velvet Frappé
The ultimate pick-me-up: sharp dark-roasted coffee meets a smooth vodka backbone in a texture as creamy as a frozen cloud.
⏱️ Prep: 5 min
Nutrition
per 1 glass220
Calories
—
Protein
18g
Carbs
—
Fat
Ingredients
| 1½ cups | 360 ml | vodka |
| ½ cup | 120 ml | coffee liqueur (Kahlúa) |
| 1½ cups | 360 ml | cold brew coffee, concentrated |
| ¾ cup | 180 ml | simple syrup |
| ½ cup | 120 ml | cold filtered water |
| — | coffee beans, for garnish |
Instructions
- In a large pitcher, whisk the vodka, coffee liqueur, cold brew concentrate, simple syrup and water until perfectly uniform.
- Refrigerate for at least 2 hours until it reaches 4°C (40°F) so the coffee oils emulsify into a silky slush.
- Confirm the dispenser handle is closed, then pour the chilled mixture into the reservoir, staying below the Max Fill line.
- Turn the machine on and select the SPIKED SLUSH setting (required to overcome the anti-freeze effect of the vodka).
- Run for 20–30 minutes until a stable, dense, velvety foam forms.
- Pull the lever to dispense into chilled martini glasses and garnish with three coffee beans. Approx. 11% ABV.