This creamy espresso Martini is ultimately rich, subtly sweet, and darn right delicious. It is the easiest cocktail you could ever make with French vanilla vodka. All you need are four ingredients.
We also like this grapefruit gin sour cocktail to reel in the Christmas cheer or our fan-favorite rum cider cocktail.
Reasons to Love this Salted Caramel Espresso Martini
- Rich Flavor: Imagine blending the bold sass of espresso with the smooth vibes of cream and a sweet coffee kick. It's like a flavor party in your mouth.
- Caffeine Boost: It's like getting your coffee fix and a happy hour rolled into one. Who needs regular coffee when you can have this caffeine kick?
- Sweetness Goals: Cream and coffee liqueur are like the cool squad that balances out espresso's bitter vibes. Sweet meets smooth, and they all get along.
- Dessert in a Glass: Calling it a drink is an understatement; it's more like a liquid dessert. Just like my smoretini, it is perfect for satisfying that sweet tooth after dinner.
- Fancy: Seriously, have you seen that velvety texture and frothy top? It's like the cocktail version of a red carpet entrance.
Ingredients List
Here are the ingredients you will need to shake up this Kahlua espresso martini.
- Simple syrup: any simple syrup is fine, but I love the extra flavor of the salted caramel syrup by Torani.
- Creme de cacao liqueur or any coffee-flavored liqueur like Kahlua coffee liqueur.
- Vodka: French vanilla or whipped vodka is a great choice.
- Cream: I enjoyed this Espresso Vodka Martini better with Frothed cream.
If you cannot get your hands on creme de cacao, you can make one at home, but I must warn you, you’ll need a lot of patience for it. The coctaildudes on youtube have a great recipe for making Creme de Cacao at home.
Step-by-Step Instructions for Kahlua Espresso Martini
There are two different ways of making this Creme De cacao Vodka Martini cocktail; you can either.
- Layer it up: Add the ingredients in layers, un-chilled.
- Add most of the ingredients to a shaker with ice and strain into a cocktail glass topped with cream.
Method A
To get the perfect layers, use a bartender spoon. If you don’t have that on hand, feel free to use the back of a spoon as I did and wipe after each pour.
- In a short cocktail glass, gently pour the simple syrup, creme de cacao, and vodka.
- Finally, top the cocktail with chilled heavy cream for a rich texture. Slowly pour over the back of a spoon atop the other layers. Finish up with shaved chocolate or dark cacao powder.
- Do not stir. Enjoy each layer as you take a sip.
The chocolate and cream will hit your tongue first, don’t get too excited at this point because the party is about to start. Next comes the vodka, and the creme de cacao, followed by the sweet cherry taste of grenadine. It will get a little woozy, so please sip responsibly.
Method B
- Fill a shaker with Ice cubes. Add all ingredients except for the cream.
- Shake and strain into a cocktail glass. Top with frothed cream. Garnish with shaved chocolate or cocoa powder.
I prefer method A, but my tasters loved method B because it was the perfect kick, and the vodka was smooth to digest. So, I’ll share both methods. Feel free to mix it how you want, and most certainly, let me know in the comments which you prefer.
Recipe FAQS
Here are three ways to froth cream at home;
Using a frother: Pour chilled cream into a cup with spouts. Immerse your frothing wand in the cream and turn it on. Whisk, creating a gentle swirl of cream, until frothed to your desired consistency.
Using a blender: Pour the cream into a blender, cover, and blend on high speed until slightly thick.
Using an immersion blender: Use the same process as steps 2.
Using good old-fashioned hand whisk. Pour the cream into a bowl and whisk until thick.
Yes. The content of alcohol in creme de cacao ranges by brand. You can find anywhere from 20%-25% abv.
Kahlua is a chocolate liqueur made from coffee and liquor. Creme de Cacao is a sweet liqueur made from a chocolate bean and often scented with vanilla. It comes in both light and dark shades. It can be used interchangeably for Kahlua.
Share a glass of your creamy espresso martini with us on our social media if you made this cocktail using the hashtag worldlytreat(#worldlytreat), we’d love to join the soirée. Don’t forget to pin it for later.
I hope you’ll try this smooth Kahlua vodka espresso martini. If you are looking for something with more of a creamy libation, try this fan's favorite S’moretini or this peach and mango daiquiri for a peachy temptation.
Have a beautiful Christmas/holiday!!!
Maureen
Peace & Love
Love Cocktails? Try these Easy Holiday Cocktails
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📖 Recipe
Creamy Espresso Martini
Equipment
Ingredients
- 0.5 ounce Simple syrup (I used Torani's salted caramel)
- 2.0 ounces Creme de cacao (or any coffee flavored liqueur)
- 1.0 Ounce Vodka (I used whipped vodka. Any dessert vodka is fine)
- 1.0 Ounce Chilled heavy cream (Frothed cream works best)
- Shaved chocolate or dark cacao powder to garnish.
Instructions
Method A without frothed cream
- Pour the first three ingredients in a martini or cocktail glass in the order listed above. Gently pour the heavy cream over the back of a spoon in a layer so that it floats atop other layers. Garnish with shaved chocolate or dust with cacao powder. Enjoy responsibly!
Method B with Frothed Cream
- Pour chilled cream into a cup with spouts, Immerse the frothing wand in the cream and turn it on. Whisk, creating a gentle swirl of cream, or until frothed to your desired consistency. Don't froth for long, you need the cream to still be slightly thick, yet liquidy. Fill a shaker with Ice cubes. Add all ingredients except for the cream. Shake and strain into a cocktail glass. Top with frothed cream. Garnish with shaved chocolate or cocoa powder.
Notes
How to Froth cream at home
- Using a shaker: Place the chilled cream in an airtight jar and shake vigorously for about 3 mins or until you reach the desired consistency. To cut downtime, place a shaker ball in the jar and shake for a minute.
- Using a blender: Pour the cream into a blender, cover, and blend on high speed until slightly thick.
- Using an immersion blender: Use the same process as steps 2.
- Using a hand whisk. Pour the cream into a bowl and whisk until thick.
Deb says
I'm drinking this as we speak, but my froth didn't froth much. I will now read the whole recipe so I can figure out what I did wrong. But it damn sure tastes good! LOL
Maureen Celestine says
Hi Deb, I am so glad the recipe worked out for you. Yes, a frother will yield a creamier texture compared to the one shaken. The froth is truly the "icing on top." I hope you Enjoy!
Deb says
Yes, now I see you frothed the cream. I tried just shaking it in a cocktail shaker and it frothed a little, but not like yours. Really love your recipes. I'm a fan.
Maureen Celestine says
I will mention the frother in the recipe card as well, thanks for mentioning it, Deb. I hope you have a great holiday, and stop by anytime.
John says
I have a question.
Why would you use creme de cacao in a coffee dessert martini?
Maureen Celestine says
Using Crème de cacao is a personal preference. It improves the coffee notes in a dessert martini. It adds a slight sweetness and layer. I have equally used chocolate liqueurs in the past.