75ml coffee liqueur (such as Kahlua or Tia Maria)
75ml freshly brewed espresso
1 heaped tsp of Mawish Liquid Balance
1 heaped tsp of Cocoa (both powders equal to 5g)
30g of Date syrup
Two double espressos (65ml/espresso)
A good handful of ice
Combine all dry ingredients in the shaker, add syrup and espresso whilst stirring to dissolve the powder, add lid and give a couple of good shakes to ensure powder mixed. Add ice and pour over the vodka and coffee liqueur and keep shaking.
Serve in a martini or a short-drink glass and sprinkle a bit of nutmeg, cinnamon or cocoa on the top of the foam or decorate in any other way.
If you don’t have access to fresh espresso from a coffee machine, you can use instant coffee or even decaf in case you don’t tolerate caffeine well. If you want to substitute the date syrup, reach after a darker alternative with a similar sweetness such as maple syrup or agave.