Nuts Over Double Espresso Martini Recipes

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NUTS OVER DOUBLE ESPRESSO MARTINI

This cocktail will keep you on your toes! Two ingredient drink that's so easy to make especially when your DH makes it for you! ;) Van Gogh Vodka is exceptional choice but for my pocketbook I went for Three Olive which is just as good and 1/3 rd the price. Then a touch of the Nocello walnut liqueur to give it that nuttiness we all (are) LOL need! A strong drink indeed. I start drinking straight up then 1/2 way I add a couple ice cubes! ;) OK I'm a wimp!

Provided by Rita1652

Categories     Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 2



Nuts over Double Espresso Martini image

Steps:

  • In a shaker filled with ice add the 2 ingredients and shake till hands are frozen. Pour into 2 martini glasses.

Nutrition Facts : Calories 364.4, Sodium 1.3

2 ounces vodka, Three Olives triple shot espresso
2 ounces nut liqueur, Nocello

ESPRESSO MARTINI

Provided by Sandra Lee

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 5



Espresso Martini image

Steps:

  • In a martini shaker, combine vodka, coffee liqueur, coffee, and instant espresso. Shake. Add ice cubes. Shake again. Strain into martini glass.

1 1/2 shots vodka
1 shot coffee liqueur
1 shot coffee, cooled to room temperature
1 teaspoon instant espresso coffee granules
Ice cubes

NUTS AND BERRIES MARTINI

Provided by Sandra Lee

Categories     beverage

Time 2m

Yield 1 serving

Number Of Ingredients 7



Nuts and Berries Martini image

Steps:

  • Chill martini glasses.
  • Put ice cubes in a shaker. Pour in vodka, cream de cassis, amaretto, and lemon/lime soda.. Squeeze in lime juice. Shake. Strain into chilled martini glass. Garnish with a fresh cherry.

Ice cubes
1 part berry vodka (recommended: Skyy Berry)
1/2 part creme de cassis (recommended: Hiram Walker)
1/2 part amaretto (recommended: Disaronno)
1/2 part lemon/lime soda
Freshly squeezed lime juice
Fresh cherry, for garnish

MELT-IN-THE-MIDDLE ESPRESSO MARTINI BROWNIES

Treat grown-up guests to these fabulous brownies inspired by a classic cocktail. They're a decadent ending to any dinner party

Provided by Good Food team

Categories     Dessert

Time 50m

Yield MAKES 16

Number Of Ingredients 13



Melt-in-the-middle espresso martini brownies image

Steps:

  • Tip the butter into a heatproof bowl with the dark chocolate. Fill a small pan about a quarter full with boiling water, then sit the bowl on top, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally. Remove the bowl from the pan and leave the melted mixture to cool to room temperature.
  • Heat the oven to 180C/160C fan/gas 4. Line a shallow 20cm square brownie tin. Using an electric whisk, whisk the eggs and sugar until they are thick and creamy and doubled in volume. This can take 3-8 mins, depending on how powerful your whisk is. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a dark brown. Try not to knock the air out.
  • Sieve the flour and cocoa over the eggy chocolate mixture along with a good pinch of salt. Gently fold in this powder as well as the espresso mixture using the same figure-of- eight action as before. The mixture will look dry and dusty at first; keep going until it looks fudgy, but don't overdo this mixing. Pour the mixture into the tin and gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Push the chocolate balls into the brownie at regular intervals.
  • Bake for 30 mins or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Remove from the oven. If you are serving these as a dessert, leave to cool a little.
  • To make the sauce, heat the coffee and sugar together until the sugar dissolves. Mix a little of the cream with the cornflour, then add to the pan with the remaining cream. Bring to a simmer and stir over a medium heat until thickened. Add the vodka and turn off the heat. Serve each square of brownie with the sauce poured over.

Nutrition Facts : Calories 392 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium

185g unsalted butter , cubed
185g dark chocolate , roughly chopped
3 large eggs
275g golden caster sugar
85g plain flour
40g cocoa powder
1 tsp espresso powder mixed with 1 tbsp water
16 chocolate balls or truffles with soft centres, dark, white or milk chocolate or coffee-flavoured
60ml freshly brewed very strong coffee or 2 shots espresso
3 tbsp golden caster sugar (more if you'd like the sauce sweeter)
150ml double cream
½ tbsp cornflour
30ml vodka

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