Warm winter espresso cocktail

Prep work





  • 250 ml espresso or double-strength brewed coffee
  • 250 ml coconut milk, well-shaken and warmed if separated
  • 200 ml good-quality dark rum or water for an alcohol-free version
  • 2 tablespoons unsweetened cocoa powder, plus more for garnish (optional)
  • 1 tablespoon honey (optional)
  • - whipped cream or coconut cream, for serving (optional)
  • Amount ingredient name

Combine espresso, coconut milk, rum, cocoa powder and honey (if desired) in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and set blender to Soup setting. Blend until machine turns itself off.

Alternatively,combineingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth and rising steam is visible for 3 to 4 minutes.

Divide between 2 glasses (or among 4 glasses). If desired, garnish each serving with dollop of whipped cream and dust cream with cocoa powder. Serve at once.

Omit step 1. Proceed as directed in step 2, blending cocktail mixture just until well combined and frothy. Chill in refrigerator, then serve over ice.



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