This Spiced Rum Espresso Martini is both decadent and smooth, while still rendering a clear espresso note carried throughout it.
I decided to use a Haitian spiced rum in place of vodka to give this classic cocktail the warm spice notes of fall. A touch of full fat oat milk creates a a creamy mouth feel while still remaining dairy free.
In a cocktail shaker over ice add the rum, vanilla syrup, espresso & oat milk and shake vigorously until well chilled.
Set aside and make your café batido foam by adding to a glass 2 tbsp café batido instant coffee, 2 tbsp warm water and 1 tbsp vanilla syrup. Use a handheld coffee frother to whip the mixture until it turns to a thick foam.
Reshake your cocktail briefly and strain into a chilled coupe glass.
Top with café batido foam and top with dark chocolate covered espresso beans.
Take a sip and enjoy!