Espresso Martini Float

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 1

The Williams Sonoma Test Kitchen chefs served this boozy sweet treat to performers and guests at BottleRock, a three-day food and music festival in the Napa Valley. A riff on an affogato, this dessert features gelato that’s topped with a cocktail made with vodka, espresso powder and coffee liqueur. The float is finished with whipped cream, a dusting of cocoa powder and a single espresso bean.

Ingredients:

  • 1 pint of vanilla bean gelato ice cream
  • 1 1/2 fl. oz. (45 ml) vodka
  • 2 Tbs. espresso powder
  • 4 fl. oz (125 ml) coffee liqueur
  • Whipped cream
  • 1/2 tsp. Dutch cocoa powder
  • 1 espresso bean

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Directions:

Fill a chilled martini glass with a small scoop of vanilla bean gelato. In a cocktail shaker filled with ice, add the vodka, espresso powder and coffee liquor. Shake until chilled all the way through, about 10 seconds. Strain over the martini glass. Coat the top of the martini with whipped cream. Dust cocoa powder over the top and garnish with a single espresso bean. Serve immediately. Makes 1 espresso martini float.

Williams Sonoma Test Kitchen

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