Garnish the rim of your glasses as desired or not at all. Set the glasses aside while you mix the martini.
Mix the Café Base
Fill a cocktail shaker with a handful of ice.
Add the cooled espresso, Kahlúa, whipped cream vodka, and dark rum to the ice-filled shaker. Cap the shaker and shake vigorously until the outside completely frosts over.
Pour the mixture into your martini glasses. Take care not to pour the cocktail onto the edge if you use the instant espresso, or it will become muddy.
Float the Leche
Invert a spoon over the center of the martini glass. Carefully pour the cream over the inverted spoon to float the heavier cream and create a cool visual effect in the glass.
Once the martini has been poured, sprinkle instant espresso flakes, sanding sugar, or mix of both onto its surface. Serve and enjoy your Café con Leche responsibly.
Swaps for the liquor used in this recipe:
Dark Rum Alternatives:
Sheridan's Coffee Liqueur
crème de cacao
Bailey's Irish Cream
OR just double up on one of the other liquors already in the martini.
Substitutions for the Heavy Cream:
Replace the heavy cream with half-and-half, evaporated milk, or your favorite coffee creamer. Try to stick with a creamer that compliments the coffee flavor of the martini.
I dip the rim of my glasses into white melting wafers. Separately, I combine sparkling sugar and instant espresso in a shallow bowl or plate. I then dip the sticky rim of my glasses into the sugar-coffee mixture and allow it to set up until firm.
Pitcher Café con Leche Martinis:
Quadruple or Sextuple the ingredients.
Combine everything except the ice and cream in a large pitcher.
Store the liquor base in the fridge. Make sure to chill the martini base thoroughly.
When you're ready to serve, transfer the liquor base to a cute bottle and nestle the bottle into an ice bucket.
Nestle a bottle of heavy cream next to it.
Allow your guests to pour their martini base into their glasses and float the cream to their liking.
Store the café con leche martini base, without the cream added. Pour the remaining base into a jar or pitcher and keep it in the fridge for up to one week.