The Friday Tipple: Mexican Cocoa Martini with Drunken Fluff

Mexican Cocoa Martini

Yeah, you read that right, Boozers. We are in full holiday mode and nothing will do but a warm chocolate cup of cheer when we get home from a weary day of fighting the crowds of shoppers. Believe us, one sip of our Mexican Cocoa Martini and you’ll forget that tug-of-war you had with some pimply-faced teenager over a discounted Snuggie.

And, as if that weren’t enough, we had to top the whole thing off with a dollop of our Drunken Fluff, which, admittedly, is a bit over the top, but we know you’ll agree that it’s as necessary as a shiny red bow on a beautifully-wrapped box. In fact, we predict that you’ll be looking for excuses to add it to waffles, ice cream sundaes, and your morning cup o’ joe.

Mexican Cocoa Martini with Drunken Fluff

This little cocktail packs a powerful punch, so eat a snack before you suck it down. The Drunken Fluff can be made in advance and stored in an airtight container in the freezer — it won’t freeze solid, and can be scooped out whenever you need a little boozy puff of happiness.

2 ounces vodka (we like Boyd & Blair, but please support your own local distillery)

1 ounce Kahlua

Splash of Creme de Cacao

1 teaspoon cocoa powder mixed with  1/4 teaspoon of cinnamon

1 large spoonful Drunken Fluff (recipe below)

Put vodka, Kahlua, and Creme de Cacao in a small saucepan over low heat. Whisk in the cocoa powder and cinnamon until it is thoroughly blended and the liquid is hot but not boiling. Warm the martini glass slightly and pour in the Mexican Cocoa; top with the Drunken Fluff.

to make the Drunken Fluff:

3 egg whites at room temperature

1 cup castor sugar

1 cup corn syrup

1 vanilla bean, split

1/4 cup water

1/2 cup whiskey (we used Catoctin Creek Roundstone Rye — you could also use bourbon, rum, or whatever strikes your fancy)

First, make the whiskey sugar syrup. Put the sugar, corn syrup, water, whiskey, and vanilla bean into a saucepan and heat slowly over low heat, stirring constantly for a few minutes. Bring to a low simmer and check the temperature with a candy thermometer — you want to heat it to 220 degrees Fahrenheit, but not any higher than that. Remove the vanilla bean.

While the syrup is coming up to temperature, whip the egg whites for about 5 minutes in an electric mixer, until they form soft peaks. Add the hot syrup slowly in a continuous stream with the mixer running at a medium speed, then increase the speed to high for several minutes until the mixture has a consistent creamy and fluffy texture. Allow to cool and then store in an airtight container in the freezer.

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