White Chocolate Espresso Recipe

Cocktail

1. 1

   Brew espresso

   Brew a fresh single shot (about 1 oz) of espresso. Allow it to cool for 20–30 seconds so it doesn't overly melt the ice or dilute the drink; you want it hot-warm but not scalding.

2. 2

   Prepare glass

   If desired, drizzle a little white chocolate syrup inside a chilled coupe or martini glass. Set the glass in the freezer for a few minutes or fill with ice while you mix to chill it, then discard the ice before pouring.

3. 3

   Shake cocktail

   Add 4 ice cubes to a cocktail shaker. Pour in the Kahlúa (1 oz), vanilla vodka (1 oz), white cacao liqueur (1/2 oz), white chocolate syrup (1/2 oz), and half-and-half (1 oz). Pour in the freshly brewed espresso (1 shot). Secure the shaker lid and shake vigorously for 10–15 seconds until the outside of the shaker is very cold and a light foam forms from the espresso.

4. 4

   Strain and serve

   Double-strain the mixture into the prepared chilled glass using a Hawthorne strainer and a fine mesh strainer (this removes small ice shards and excess foam if desired).

5. 5

   Garnish

   Sprinkle the top with white chocolate shavings (≈1 tsp) and place 1–2 espresso beans on the foam for aroma and presentation. Optionally add a small drizzle of white chocolate syrup on top.

6. 6

   Notes

   Adjust sweetness by increasing or decreasing the white chocolate syrup. For a richer texture, substitute heavy cream for the half-and-half. Serve immediately while foamy and cold.