deZaan Rich Terracotta Mocha Martini

deZaan Rich Terracotta Mocha Martini

Cocoa and Coffee paired perfectly and finished with a cashew foam for a twist on an espresso martini. By Talia Profet
Course: Dessert, Drinks
Servings: 6 glasses

Ingredients

Rich Terracotta Syrup

Cashew Cocoa Cream

Cashew Cocoa Foam

  • 45 g cashew cream
  • 60 g coconut milk condensed
  • 150 g coconut cream 35%

Mocha Martini

  • 270 g vodka
  • 100 g Rich Terracotta syrup from part 1
  • 130 g espresso

Assembly

Instructions

Rich Terracotta Syrup

  • Add all the ingredients in a pot and blend until combined.
  • Cook to 110°C/230°F. Remove from the heat and transfer to a heatproof container.
  • Cool to 15°C/59°F. Store in the refrigerator.
  • Refer to the mocha martini recipe below for further instructions.

Cashew Cocoa Cream

  • Add the cashews and water (1) in a bowl. Cover for 30 minutes and then strain the cashews.
  • Transfer to a food processor.
  • Stream in water (2) into a food processor. Add the cocoa powder and blend until smooth.
  • Store in the refrigerator until ready to use.

Cashew Cocoa Foam

  • Note: This foam should not be made more than 30 minutes in advance for stability purposes.
  • Add the cashew cream and condensed milk into a stand mixer with whip attachment.
  • Start whipping and stream coconut cream into the mixture. Whip until thick.
  • Store in the refrigerator until ready to use.

Mocha Martini

  • Place all the ingredients in a cocktail shaker filled ½ with ice cubes.
  • Shake thoroughly. Strain into chilled glasses.

Assembly

  • Once all the components are made, pour the mocha martini into the glasses.
  • Finish with cashew cocoa foam. Filling it to the rim of the glass.
  • Dust with the cocoa powder.

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