Espresso Martini Velvet Frappé

The ultimate pick-me-up: sharp dark-roasted coffee meets a smooth vodka backbone in a texture as creamy as a frozen cloud.

⏱️ Prep: 5 min

Nutritionper 1 glass›

220

Calories

—

Protein

18g

Carbs

—

Fat

Ingredients

1½ cups	360 ml	vodka
½ cup	120 ml	coffee liqueur (Kahlúa)
1½ cups	360 ml	cold brew coffee, concentrated
¾ cup	180 ml	simple syrup
½ cup	120 ml	cold filtered water
—		coffee beans, for garnish

In a large pitcher, whisk the vodka, coffee liqueur, cold brew concentrate, simple syrup and water until perfectly uniform.
Refrigerate for at least 2 hours until it reaches 4°C (40°F) so the coffee oils emulsify into a silky slush.
Confirm the dispenser handle is closed, then pour the chilled mixture into the reservoir, staying below the Max Fill line.
Turn the machine on and select the SPIKED SLUSH setting (required to overcome the anti-freeze effect of the vodka).
Run for 20–30 minutes until a stable, dense, velvety foam forms.
Pull the lever to dispense into chilled martini glasses and garnish with three coffee beans. Approx. 11% ABV.