A bold yet smooth espresso martini mocktail made with chilled espresso, brown sugar syrup, and a spiced non-alcoholic spirit. This virgin martini is elegant, flavorful, and simple to prepare at home.
Tomorrow I celebrate three years of sobriety, and I’m excited to share more delicious mocktails I’ve developed over time. The espresso martini is making a comeback, and as someone who loves coffee, I wanted to recreate that iconic cocktail in a non-alcoholic version that preserves the bold coffee flavor, silky foam, and sweet notes of a classic espresso martini.
Ingredients You Need To Make This Recipe
- Espresso. Use very strong, high-quality espresso for the best flavor and foam. Cold brew concentrates, freshly pulled shots, or espresso brewed from freshly ground beans are all suitable. Be sure to chill the espresso before mixing the mocktail.
- Spiced non-alcoholic spirit. A spiced non-alcoholic spirit stands in for vodka to add complexity and a subtle aromatic bite. If you prefer, omit it or substitute another neutral non-alcoholic spirit. You can also experiment with a small splash of cream for a richer finish.
- Brown sugar syrup. This rich simple syrup replaces the coffee liqueur and adds caramel and molasses notes. You can also use vanilla syrup if you want a lighter, sweeter profile.
- Coffee beans. Three whole coffee or espresso beans make the classic espresso martini garnish and add a finishing touch.
Brown Sugar Syrup
- ¾ cup water
- 1 cup light brown sugar
- ½ teaspoon vanilla extract
How To Make This Mocktail
- First, make the brown sugar syrup. Combine the water and brown sugar in a medium saucepan and bring to a gentle boil over medium-high heat. Stir until the sugar fully dissolves, then remove from heat. Stir in the vanilla extract and transfer the syrup to the refrigerator to chill. This syrup keeps well in the fridge for a week or more.
- When ready to serve, add chilled espresso, the spiced non-alcoholic spirit, and the brown sugar syrup to a cocktail shaker. Fill the shaker about two-thirds full with ice.
- Shake the mixture vigorously for about 45 seconds. The extended, forceful shaking both chills the drink and creates the frothy layer on top that is characteristic of espresso martinis.
- Strain the mocktail into a chilled martini glass. For extra foam, shake the remaining liquid in the shaker briefly and strain that foam on top of the drink. This two-step strain helps build a thick, velvety foam cap.
- Garnish with three coffee beans placed on the foam. Serve immediately and enjoy.
What Is an Espresso Martini?
An espresso martini is a coffee-forward cocktail classically made with strong espresso, vodka, and coffee liqueur. The ingredients are vigorously shaken with ice and strained into a martini glass, producing a chilled drink with a distinctive creamy foam on top. The traditional version balances robust coffee flavor with sweet and alcoholic notes.
This non-alcoholic espresso martini captures the bold coffee profile and sweet richness without the alcohol. It offers a smooth finish and a satisfying foam, perfect for coffee lovers who prefer to skip alcohol but still enjoy a grown-up, elegant beverage.
More FAQs
The foam comes from aeration created by vigorously shaking the espresso with ice. Freshly brewed, properly chilled espresso with natural crema will produce the best foam. A vigorous two-stage shake and double strain help build a thick, velvety layer.
Use fresh, good-quality espresso for maximum flavor and a strong foam. If you don’t have an espresso machine, brew a concentrated coffee using a French press or stovetop Moka pot and chill it before mixing.
There are many non-alcoholic spirits designed to mimic the texture and botanical profile of spirits. Alternatively, omit the spirit entirely or use a small splash (½ ounce) of cream for a richer mouthfeel. Try different spirit-free options to find the flavor you prefer.
Recommended Tools For This Recipe
- Cocktail shaker
- Bartender jigger or measuring tool
- Fine mesh strainer
- Martini or coupe glasses
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Spicy Pineapple Lemonade
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Iced Pistachio Latte (Copycat)
If you try this espresso martini mocktail or any other recipe, please leave a star rating and share your feedback in the comments. I love hearing how recipes turn out and what variations you try.
📖 Recipe
Espresso Martini Mocktail (Virgin Espresso Martini)
A bold but smooth espresso martini mocktail made with chilled espresso, brown sugar syrup, and a spiced non-alcoholic spirit. This non-alcoholic martini is beautiful, tasty, and easy to make.
Ingredients
Brown Sugar Syrup
- ¾ cup water
- 1 cup light brown sugar
- ½ teaspoon vanilla extract
Espresso Martini Mocktail
- 2 ounces chilled espresso
- 1½ ounces spiced non-alcoholic spirit (or other non-alcoholic substitute)
- 1 ounce brown sugar syrup
Instructions
- Make the brown sugar syrup: bring water and brown sugar to a boil in a medium saucepan over medium-high heat. Once it boils and the sugar dissolves, remove from heat. Stir in vanilla and chill.
- Combine chilled espresso, spiced non-alcoholic spirit, and brown sugar syrup in a cocktail shaker. Add ice to fill the shaker about two-thirds full.
- Vigorously shake for about 45 seconds to chill the drink and build a good foam.
- Strain into a chilled martini glass. For extra foam, shake remaining liquid briefly and strain that foam on top.
- Garnish with three coffee beans and serve immediately.
Notes
- Fresh, good-quality espresso yields the best flavor and an impressive foam layer.
- If you prefer no spirit substitute, omit it or try ½ ounce of heavy cream for a creamier texture.
- Brown sugar syrup stores in the refrigerator for at least a week in a sealed container.
Nutrition (per serving)
Calories: 76 kcal | Carbohydrates: 21 g | Protein: 1 g | Sugar: 21 g | Sodium: 8 mg | Potassium: 65 mg
Tried this recipe? Tag @thepinkowlkitchen on Instagram and leave a rating and review to let me know how it turned out!