This model of the favored cocktail from cookbook Orchids + Candy Tea is solely dairy- and alcohol-free, because of a simple do-it-yourself Kahlua substitute.
What you want:
For the vegan Kahlua:
¼ cup filtered water
2 tablespoons brown sugar
1 teaspoon immediate espresso or espresso powder
For the martini:
½ cup chilly brew
⅓ cup vegan condensed milk
¼ cup almond milk
1 teaspoon vanilla extract
⅛ teaspoon floor cinnamon
For the garnish:
Cinnamon sticks
Coconut whipped cream
Shaved vegan chocolate
Contemporary rosemary sprigs
What you do:
- For the vegan Kahlua, in a saucepan over medium-high warmth, add water and brown sugar, stirring till sugar has dissolved fully (about 1 to 2 minutes). Take away from warmth and whisk in espresso powder till dissolved. Let cool.
- For the martini, right into a cocktail shaker, add all components and ready Kahlua, shaking till well-combined.
- To assemble, fill martini glass midway with crushed ice and pour combination till glass is stuffed. High with cinnamon stick, a dollop of coconut whipped cream, just a few chocolate shavings, and contemporary rosemary.
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