Beverages

Salted Caramel Espresso Martini Affogato

Makes 2 martinis

View Recipe

Salted Caramel Espresso Martini Affogato

Makes 2 martinis

This salted caramel espresso martini is finished with a scoop of Simple Vanilla Ice Cream to create this indulgent cocktail.
  1. Salted Caramel Espresso Martini Affogato-1
  1. Salted Caramel Espresso Martini Affogato-1

Ingredients

Simple Vanilla Ice Cream

Makes about 5 cups

  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • Pinch sea salt
  • 2 cups heavy cream
  • 1 tablespoon pure vanilla extract

Salted Caramel Espresso Martini Affogato:

  • 2 ounces coffee liqueur
  • 2 ounces salted caramel Irish cream liqueur (alternatively, use regular Irish cream liqueur)
  • 2 ounces caramel vodka 
  • 2 ounces brewed espresso 
  • 1 scoop Simple Vanilla Ice Cream (see recipe above)
  • Salted caramel sauce, to drizzle

Preparation

Simple Vanilla Ice Cream: 

  1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. 
  2. Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and churn until thickened, 15 to 20 minutes. The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container, and place in freezer for about 2 hours, Remove from the freezer about 15 minutes before serving. 

Salted Caramel Espresso Martini Affogato:

  1. Add the coffee liqueur, Irish cream liqueur, vodka, and espresso to a cocktail shaker filled with ice. 
  2. Shake for 15 to 20 seconds, until the cocktail shaker is very cold to the touch. 
  3. Put one scoop of the vanilla ice cream into two martini or cocktail glasses. Strain the cocktail on top of ecah, and then drizzle with the caramel sauce. Serve immediately.