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
Servings: 6 glasses
1 Stovetop
1 espresso maker
6 martini glasses
1 Cocktail Shaker
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
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.
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.