Churro-tini Recipe

Prepare glass

Chill a coupe or martini glass in the freezer for at least 5 minutes. Pour the tablespoon of cinnamon-sugar onto a small plate. Brush the rim of the chilled glass with the melted butter and dip rim into the cinnamon-sugar to coat evenly. Set the glass aside.

Mix cocktail

Fill a cocktail shaker with ice. Add 2 oz RumChata, 1 oz Absolut Vanilla Vodka, 1 oz Van Gogh Double Espresso Vodka, and 3 dashes chocolate bitters to the shaker. Cap and shake vigorously for 12–18 seconds until well chilled and slightly diluted.

Strain

Double-strain the cocktail into the prepared chilled coupe glass (use a Hawthorne and fine mesh strainer or a fine tea strainer) to ensure a silky, pebble-free pour. Leave space at the top for the vegan foam (about 1/2 inch).

Prepare foam ingredients

Combine 2 tbsp aquafaba, 1 tsp simple syrup, 1 tsp vanilla extract, and a pinch of cream of tartar in a small mixing cup. If using, add 1 tsp neutral oil to improve mouthfeel and foam stability.

Whip foam

Using an electric hand mixer or a small whisk, whip the aquafaba mixture until it forms soft-to-medium peaks and a creamy, stable foam — about 2–4 minutes with a hand mixer or 4–7 minutes by hand. The foam should be spoonable and hold shape briefly.

Top cocktail

Gently spoon or pipe a thick layer (about 1/2 inch) of the vegan foam onto the surface of the strained cocktail, covering evenly. Smooth the top lightly with the back of the spoon if needed.

Lightly dust the foam with 1/4 tsp ground cinnamon and 1/2 tsp chocolate shavings or a small sprinkle of cocoa powder. Optionally add an extra pinch (1/2 tsp) of cinnamon-sugar along the rim or on the foam for extra churro character.

Serve immediately with a small cocktail spoon. Present as an after-dinner treat — the foam provides a light, vegan meringue-like top over the creamy, espresso-spiked cocktail.