Warming and wonderful, this Vegan Campfire Espresso Martini combines deep coffee flavours with the sweetness of a homemade vegan marshmallow infused syrup.
To make the marshmallow fluff, drain the brine from a can of chickpeas in to a large mixing bowl. Set aside the chickpeas for another use.
Using a hand-held beater, whisk the brine to soft peaks, around 7 minutes.
One spoon at a time, whisk in the sugar until it is dissolved.
Remove two heaped cups of marshmallow fluff into a saucepan.
Stir in the vanilla extract and a cup of boiling water. The fluff will deflate, that's what you want.
Set aside the mixture to infuse, stirring occasionally. The longer you leave it, the stronger the syrup will be. I allow around thirty minutes.
Strain the syrup from the fluff in to a jar or pouring jug and place in the refrigerator.
To make the campfire martini, combine the espresso, vodka, Kahlua and marshmallow syrup in a cocktail shaker or sealed jar and shake well.
Pour the cocktail in to a martini glass and top with a dollop of marshmallow fluff.
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Notes
Whisking in a small drop of vanilla in to the remaining marshmallow fluff adds a little something to the final cocktail. Optional but delicious.
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