Plus, a Katie-approved ingredient hack.
There’s something about cold winter weather that feels like espresso martini season. After all, the sweet, toasty cocktail (which has been enjoying a renaissance lately) has smooth caramel notes that just scream “enjoy me in front of a fireplace.” But if you’ve been too intimidated to craft one of these at home, Tieghan Gerard is here to help. Gerard is the creator of the food blog Half-Baked Harvest, a hub of recipes for easy weeknight dinners, desserts, apps, and show-stopping cocktails. She’s previously helped us make a frosted Mistletoe Margarita that comes together in minutes but looks like it came out of a magazine. Of course, we were happy to ask for more advice and ideas, and she was quick to accommodate with this easy recipe that’ll make you feel like a professional mixologist.
Vanilla Espresso Martini
Recipe by Tieghan Gerard of Half-Baked Harvest
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
Calories per serving: 724 kcal
INGREDIENTS:
Flavored Syrup
¼ cup honey (Katie subbed in maple syrup, since she’s not a honey fan!)
1 vanilla bean (or 1 tablespoon vanilla extract)
Vanilla sugar, for rim (optional)
Martini
1 ½ ounces (3 Tbsp) vodka
1 ½ ounces (3 Tbsp) Kahlua
1 ounce espresso
INSTRUCTIONS:
To make the vanilla honey syrup: In a medium pot, bring ¼ water, ¼ honey, and vanilla to a boil over high heat. Boil for 2-3 minutes, then remove from the heat and let cool. (This syrup will make enough for about 6 drinks.) If desired, rim your glass with vanilla sugar (recipe below).
In a cocktail shaker, combine 2-3 Tbsp honey syrup, vodka, Kahlua, and espresso. Add ice and shake vigorously for about 1 minute. Strain into the prepared class. Garnish with a few coffee beans, if desired.
Vanilla Sugar: Mix ¼ cup granulated sugar with ½ tsp. vanilla bean powder, or 1.2 vanilla beans, seeds scraped.
