Ingredients
(1oz) 30ml Xolotl mezcal
(2oz) 60ml marzipan milk*
(1/3oz) 10ml orgeat
2 dashes orange bitters
4 tablespoons dalgona coffee*
Tools
1x Jigger
1x shaker
1x hawthorn strainer
1x tumbler/ rocks glass
Prepare the dalgona coffee.
Add all ingredients except the dalgona coffee to a shaker.
Add lots of ice and shake for about 10 seconds.
Strain and pour in a rocks glass over plenty of ice.
Carefully scoop 4 tablespoon of dalgona on top of the drink.
Sprinkle some cocoa powder on top of the dalgona foam for the finishing touch.
*Dalgona Coffee
3 tablespoons instant coffee
2 teaspoons sugar
3 teaspoons boiling water
Add all ingredients to a bowl.
Whisk together using an electric mixer until well aerated and fluffy.
Scoop out as much as you need to top your cocktail.
500ml Almond milk
150g marzipan
Cut the marzipan in small pieces.
Blend the marzipan and milk together until smooth.
Strain through a sieve and bottle.
Keeps up to 5 days in the fridge.
*Marzipan Milk