I perfected my Creamy Espresso Martini with just a few simple ingredients, and when it hit the glass it looked so much like a cold brew that I had to double-check the label.

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I keep a secret habit of pouring what looks like cold brew into a cocktail glass and watching people’s faces. My Creamy Espresso Martini leans rich and bold, it’s almost like a dessert and a pick-me-up at once.

I mix vodka with freshly brewed espresso for a weighty coffee bite and a silky finish that confuses the eyes, because yes it could be mistaken for coffee. As someone who loves Espresso Cocktails, I can’t help but tweak things, adding small touches until it sings.

You won’t believe how it walks the line between casual caffeine and late-night glamour.

Ingredients

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Vodka: Neutral spirit, adds alcoholic kick, no carbs or protein, boozy backbone to the drink
Coffee liqueur: Sweet, syrupy, brings coffee flavor and sugar, adds carbs and extra sweetness
Espresso: Fresh-brewed coffee, strong bitterness, tiny antioxidants, it’s almost zero calories unsweetened
Simple syrup: Pure sugar dissolved in water, makes the cocktail smooth, adds obvious sweetness
Heavy cream: Adds velvety texture, fattiness and richness, some calories but mellows espresso bite
Half and half: Lighter dairy option, less rich, fewer calories, still creamy and easy to pour
Ice: Cools and dilutes, softens the flavor, essential for froth and balance
Coffee beans garnish: Three beans look classy, tiny bitter aroma bursts, purely decorative and Instagram friendly

Ingredient Quantities

2 oz (60 ml) vodka

1 oz (30 ml) coffee liqueur, Kahlua or whatever you like

1 oz (30 ml) freshly brewed espresso

1/2 oz (15 ml) simple syrup

1 oz (30 ml) heavy cream or half and half for a lighter pour

3 whole coffee beans, for garnish

How to Make this

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1. Chill a cocktail glass in the freezer for at least 10 minutes or fill it with ice water while you prep, then dump the ice water before pouring.

2. Brew 1 oz (30 ml) fresh espresso and let it sit 20 to 30 seconds so it cools slightly but still has good crema.

3. In a cocktail shaker add 2 oz (60 ml) vodka, 1 oz (30 ml) coffee liqueur, the 1 oz (30 ml) espresso, 1/2 oz (15 ml) simple syrup and 1 oz (30 ml) heavy cream or half and half.

4. For extra silky foam, give the mix a quick dry shake without ice for about 8 to 10 seconds, this helps emulsify the cream.

5. Add a generous handful of ice, seal the shaker and shake hard for 12 to 15 seconds until the outside of the shaker is ice cold and the top looks frothy.

6. Double strain into your chilled glass using the shaker strainer and a fine mesh sieve to catch ice shards for a smooth pour.

7. Garnish with 3 whole coffee beans arranged on the foam, usually in a little triangle, and serve immediately.

8. Tips: use very fresh espresso, adjust the simple syrup to taste if you like sweeter, and half and half will make it lighter if the heavy cream feels too rich.

Equipment Needed

1. Chilled cocktail glass (martini or coupe), for serving cold
2. Espresso maker (espresso machine, moka pot, or pod brewer), to pull 1 oz fresh espresso
3. Cocktail shaker (Boston or cobbler style), for the dry and wet shakes
4. Shaker strainer, the one that fits your shaker for the first strain
5. Fine mesh sieve, to double strain out tiny ice shards for a smooth pour
6. Jigger or set of measuring spoons, to measure oz and ml accurately
7. Small saucepan or jar with lid, for making or storing simple syrup
8. Ice scoop or tongs and a handful of ice, plus a bar spoon if you want to stir before pouring

FAQ

2 oz (60 ml) vodka

1 oz (30 ml) coffee liqueur, Kahlua or whatever you like

1 oz (30 ml) freshly brewed espresso

1/2 oz (15 ml) simple syrup

1 oz (30 ml) heavy cream or half and half for a lighter pour

Ice

3 whole coffee beans, for garnish

Q: Can I use cold brew instead of espresso? A: Yes you can, but cold brew wont give you the crema so the top will be less frothy, you might want to dry shake with a little extra cream.

Q: How far ahead can I make these? A: Mixes can be prepped in a pitcher and kept cold for a few hours, but each drink should be shaken fresh to get the foam, so dont pre-shake into glasses.

Q: No cream on hand what can I use? A: Half and half works fine for a lighter drink, or whole milk if you must. For vegan try coconut cream or aquafaba for a foam boost.

Q: My cocktail has no foam why? A: Either your espresso had no crema or you didnt do the dry shake. Also shaking hard with cold ice after the dry shake helps lock in the foam.

Q: Can I make a non alcoholic version? A: Yep, swap vodka for a non alcohol spirit or leave it out and add a touch more coffee liqueur alternative or espresso syrup, adjust sweetness to taste.

Q: How sweet should it be? A: Start with the 1/2 oz simple syrup and taste, some coffee liqueurs are already sweet so you might want less. Adjust to your sweet tooth.

Creamy Espresso Martinis Recipe Substitutions and Variations

Vodka: swap with white rum or reposado tequila, same 2 oz. Rum makes it sweeter, tequila gives a grassy agave edge.
Coffee liqueur: try 1 oz amaretto for a nutty twist or 1 oz creme de cacao for a chocolate vibe, both keep the sweetness and body.
Freshly brewed espresso: use 1 oz cold brew concentrate or 1 oz very strong brewed coffee cooled, or dissolve 1 tsp instant espresso in hot water then chill.
Heavy cream: replace with 1 oz coconut cream for a rich dairy free option, or 1 oz oat milk for a lighter, plant based pour.

Pro Tips

– Chill everything you can ahead of time — glass, shaker tin if possible — it keeps the drink from diluting while you get that glossy foam, so you get full flavor without watering it down.
– Dry shake first to really emulsify the cream, then add ice and shake hard; if your foam still seems thin, try shaking an extra 4 to 6 seconds after adding ice, dont be shy.
– Double strain through a fine mesh to catch shards and keep the surface silky, and pour slowly down the side of the glass so the foam settles on top instead of getting broken up.
– Use very fresh espresso and serve immediately; crema fades fast, and if you wait the drink will lose its aroma and that pretty foam you worked for.

Creamy Espresso Martinis Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I perfected my Creamy Espresso Martini with just a few simple ingredients, and when it hit the glass it looked so much like a cold brew that I had to double-check the label.

Servings

servings

Calories

376

kcal

Equipment: 1. Chilled cocktail glass (martini or coupe), for serving cold
2. Espresso maker (espresso machine, moka pot, or pod brewer), to pull 1 oz fresh espresso
3. Cocktail shaker (Boston or cobbler style), for the dry and wet shakes
4. Shaker strainer, the one that fits your shaker for the first strain
5. Fine mesh sieve, to double strain out tiny ice shards for a smooth pour
6. Jigger or set of measuring spoons, to measure oz and ml accurately
7. Small saucepan or jar with lid, for making or storing simple syrup
8. Ice scoop or tongs and a handful of ice, plus a bar spoon if you want to stir before pouring

Ingredients

2 oz (60 ml) vodka
1 oz (30 ml) coffee liqueur, Kahlua or whatever you like
1 oz (30 ml) freshly brewed espresso
1/2 oz (15 ml) simple syrup
1 oz (30 ml) heavy cream or half and half for a lighter pour
Ice
3 whole coffee beans, for garnish

Directions

Chill a cocktail glass in the freezer for at least 10 minutes or fill it with ice water while you prep, then dump the ice water before pouring.
Brew 1 oz (30 ml) fresh espresso and let it sit 20 to 30 seconds so it cools slightly but still has good crema.
In a cocktail shaker add 2 oz (60 ml) vodka, 1 oz (30 ml) coffee liqueur, the 1 oz (30 ml) espresso, 1/2 oz (15 ml) simple syrup and 1 oz (30 ml) heavy cream or half and half.
For extra silky foam, give the mix a quick dry shake without ice for about 8 to 10 seconds, this helps emulsify the cream.
Add a generous handful of ice, seal the shaker and shake hard for 12 to 15 seconds until the outside of the shaker is ice cold and the top looks frothy.
Double strain into your chilled glass using the shaker strainer and a fine mesh sieve to catch ice shards for a smooth pour.
Garnish with 3 whole coffee beans arranged on the foam, usually in a little triangle, and serve immediately.
Tips: use very fresh espresso, adjust the simple syrup to taste if you like sweeter, and half and half will make it lighter if the heavy cream feels too rich.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.