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Creamy Frozen Espresso Martini Recipe with Baileys and Vanilla

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A smooth, velvety frozen espresso martini blending Baileys Irish Cream, vanilla extract, fresh espresso, vodka, and ice for a rich, creamy cocktail perfect for cozy gatherings or a late-night treat.

Ingredients

Scale
  • 2 shots (about 60 ml) fresh espresso, brewed and cooled
  • 3 oz (90 ml) Baileys Irish Cream
  • 1 tsp pure vanilla extract
  • 2 oz (60 ml) vodka
  • 1 to 1½ cups (200–250 grams) ice cubes
  • Optional garnish: coffee beans or light dusting of cocoa powder

Instructions

  1. Brew 2 shots (about 60 ml) of espresso and let cool to room temperature (about 10 minutes).
  2. In a blender, pour 3 oz (90 ml) Baileys Irish Cream and 1 tsp vanilla extract. Blend on low for 10 seconds to mix.
  3. Add 2 oz (60 ml) vodka and cooled espresso shots. Blend on medium for 5 seconds to combine.
  4. Add 1 to 1½ cups (200-250 g) fresh ice cubes to the blender.
  5. Blend on high for 20-30 seconds until smooth, creamy, and frothy. Scrape sides if needed.
  6. Check consistency and taste; add splash of cold water or more Baileys if too thick, or more ice if too thin. Adjust vanilla or espresso as desired.
  7. Serve immediately in chilled martini or coupe glasses. Garnish with 3 coffee beans or a light dusting of cocoa powder.

Notes

Use fresh, strong espresso for best flavor. Chill glasses before serving for a frosty effect. Blend ice last and avoid over-blending to maintain creamy texture. Fresh, clear ice cubes improve taste. For creamier finish, add a tablespoon of half-and-half or splash of heavy cream but avoid overdoing it. Serve immediately to prevent dilution. For dairy-free, use plant-based Irish cream and coconut cream or almond milk. Vodka can be swapped with vanilla-flavored vodka for extra flavor.

Nutrition

Keywords: espresso martini, frozen cocktail, Baileys, vanilla, creamy cocktail, easy cocktail recipe, vodka cocktail

Find it online: https://lemonydrinks.com/creamy-frozen-espresso-martini-recipe-with-baileys-and-vanilla-easy-steps/