Espresso Martini Mocktail: Coffee Recipe with Foam
An espresso martini mocktail combines concentrated coffee with a small amount of sweetness.
An espresso martini mocktail combines concentrated coffee with a small amount of sweetness. Fresh espresso and vigorous shaking give a finer foam than gentle stirring. This recipe uses neither coffee liqueur nor raw egg.
The quantities make one serving. Measure the ingredients before mixing and chill any mixer. Syrups, juices and bottled alternatives vary in sweetness and acidity, so taste the base before topping up.
Ingredients for one serving
- 50 ml freshly brewed, cooled espresso
- 30 ml cold water
- 15 ml simple syrup
- 10 ml non-alcoholic vanilla syrup
- Ice
- Optional coffee beans for garnish
Method
- Let the espresso cool and chill a small cocktail glass.
- Add all liquids to a shaker with plenty of ice.
- Shake hard for about 15 seconds.
- Fine-strain into the glass and serve immediately.
Getting the balance right
Foam height depends partly on the coffee and how it was prepared. Instant coffee will not necessarily produce the same surface. Too much water makes the drink thin; reduce it to 20 ml if your espresso is already mild. Adjust sweetness in small increments.
Variation and substitutions
Decaffeinated espresso works too. For a stronger roast note, replace the water with unsweetened cold brew. Vanilla extract is not a direct substitute for syrup and may contain alcohol.
Preparing several servings
Measure juice, purée and syrup shortly before serving. Add ice and carbonated ingredients when you make the drink. To serve a group, multiply the quantities, but adjust one glass first before mixing the whole pitcher.
Common question
Can I use regular coffee liqueur?
That would introduce alcohol. Use an appropriately labelled alternative or keep the espresso-and-syrup combination.
Related recipes
Find more ideas in our mocktail recipe guide . Compare this with Whiskey Sour Mocktail: Tea or Whiskey Alternative or browse the drink collection .