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Espresso Martini Freakshake
Baileys sent us a few bottles of their brand spanking new Almande drink so we made some lushy freakshakes.
Ingredients
Donuts
- 100g self-raising flour
- 100g caster sugar
- 1 tsp baking powder
- 40g cocoa powder, sieved
- 50ml Baileys Almande
- 100ml dairy free milk
- 1 tsp vanilla extract
- 4 tbsp dairy free margarine, melted
- 2 tbsp vegetable oil, plus extra for greasing
For the donut decoration
- 5 tbsp icing sugar
- 1 tbsp cocoa powder
For the milkshake
- 50ml Baileys Almande
- 25ml coffee, chilled
- 25ml vodka
- 4 scoops dairy free chocolate ice cream
- Small handful ice cubes
To serve
- 25g dark chocolate, melted, plus extra shavings to serve
- 10g almonds, toasted, ½ blitzed to a powder, ½ roughly chopped
- Dairy free squirty cream
Method
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1.
Preheat the oven to 200c/180c fan/gas mark 6.
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2.
Lightly grease a 6 hole donut tin with vegetable oil. In a bowl combine the flour, sugar, baking powder, cocoa powder and a pinch of salt.
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3.
In a separate bowl mix the Baileys, milk, vanilla, margarine and oil then pour this over the dry ingredients and mix really well.
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4.
Carefully spoon the mixture into the prepared tin and bake in the oven for 18-20 minutes until a skewer comes out clean and the donuts lift easily out of the tin.
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5.
Make a glaze by mixing the icing sugar and cocoa powder with 1 tbsp water until completely combine.
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6.
Once the donuts have cooled drizzle over the glaze and top with the powdered almonds and the hundreds and thousands.
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7.
Make the milkshake by adding all of the ingredients to a blender and blitzing until smooth.
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8.
Drizzle the melted chocolate around the rim of your glass, letting it drip down the inside and outside then pour in the milkshake.
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9.
Top with squirty cream, a donut, some chocolate shavings and the roughly chopped almonds.
