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Espresso Martini Freakshake

Espresso Martini Freakshake
Espresso Martini Freakshake

Baileys sent us a few bottles of their brand spanking new Almande drink so we made some lushy freakshakes.




  • 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


  1. 1.

    Preheat the oven to 200c/180c fan/gas mark 6.

  2. 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.

  3. 3.

    In a separate bowl mix the Baileys, milk, vanilla, margarine and oil then pour this over the dry ingredients and mix really well.

  4. 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.

  5. 5.

    Make a glaze by mixing the icing sugar and cocoa powder with 1 tbsp water until completely combine.

  6. 6.

    Once the donuts have cooled drizzle over the glaze and top with the powdered almonds and the hundreds and thousands.

  7. 7.

    Make the milkshake by adding all of the ingredients to a blender and blitzing until smooth.

  8. 8.

    Drizzle the melted chocolate around the rim of your glass, letting it drip down the inside and outside then pour in the milkshake.

  9. 9.

    Top with squirty cream, a donut, some chocolate shavings and the roughly chopped almonds.