Vanilla Infused Espresso Martini

Our Vanilla Infused Espresso Martini is simple and classic whilst showcasing Rodelle’s fragrant Vanilla Beans. To create a frothy, aerated foam to top your espresso martini, make sure you shake your shaker hard as the natural oils in the coffee should combine with the air bubbles to ensure a creamy foam.

 

  • Easy
  • 20 mins
  • 2 servings
Vanilla espresso martini in martini glass with vanilla beans and marble background
Vanilla espresso martini in martini glass with vanilla beans and marble background Vanilla espresso martini in martini glass with vanilla beans and marble background Vanilla espresso martini in martini glass with vanilla beans and marble background
Ingredients
  • 2 oz Espresso
  • 2 oz Kahlua
  • 2 oz Vodka*
  • 2 oz Baileys
  • 1  Rodelle Gourmet Vanilla Bean
  • If desired, garnish with espresso beans
Uses
Directions
  1. Brew the espresso, then refrigerate and allow to completely cool.
  2. Use about 1 gram of Rodelle’s vanilla beans, cut a slit midway though and carefully scrape the seeds away from the pod using the back of a paring knife
  3. Fill a cocktail shaker with ice add the cooled coffee, vodka, Kahlua, Baileys and vanilla seeds.
  4. Shake the cocktail shaker vigorously for about 30 -45 seconds, pour through strainer and enjoy!

Note for Infused Vanilla Vodka: Looking to intensify the amazing flavor of Rodelle’s Vanilla Beans in this Espresso Martini? Carefully, midway slice 3 grams of Vanilla beans and place them in a 600 mL resealable bottle of plain, New Amsterdam Vodka. Allow beans to infuse for at least 24 hours, but best results can be seen within 48 hours. The longer the infusion, the more vanilla flavor!

This recipe was created for Rodelle by Morgan Osborne, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.