ESPRESSO MARTINI YOGHURT

Espresso Martini Yoghurt

picture

Ingredients


1 cup Labneh yoghurt
1 cup heavy cream
¼ cup granulated sugar
2 tbsp dark rum
image1 tbsp ANGOSTURA® cocoa bitters
Espresso reduction:
¼ cup espresso powder
1 cup of water
⅓ cup granulated sugar
image10 dashes ANGOSTURA® cocoa bitters

Method


Combine all ingredients into a mixing bowl, whisk to combine, then place into the fridge for 2 hours before using.

For the reduction, add the espresso powder, water and sugar in a pot.  Bring to a boil, then reduce to a simmer until it becomes a glaze.

Finish with the ANGOSTURA® cocoa bitters and serve with the yoghurt.

Angostura

Are you of legal drinking age?

By entering this website, you certify that you are of legal drinking age in your country of residence.