This is my go-to alcohol-free espresso martini mocktail. It has a double shot of fresh espresso and homemade non-alcoholic coffee liqueur, shaken hard with loads of ice. It’s frothy, sweet and rich, with notes of vanilla coming through from the coffee syrup.
About this recipe
This is a non-alcoholic espresso martini made with just two ingredients: a double shot of espresso and my homemade non-alcoholic coffee liqueur. The liqueur has vanilla and a touch of salt in it which gives the whole drink a richness that makes it taste like way more than just coffee and sugar.
The one thing I really recommend is using a proper espresso machine if you have one. I use a Nespresso machine. The crema from a fresh shot is what gives you that frothy top, and you just don’t get the same result from cold brew or instant. Pull it hot then add it straight to the shaker with loads of ice, shake hard, and strain fast so the froth makes it into the glass. You definitely want enough ice to chill the drink really well, especially since you’re adding in hot coffee.
Key ingredients and why
- Double shot espresso: Pulled hot and fresh and then it goes straight into the shaker. The crema is what creates the frothy top, so a real espresso machine makes a real difference here (the stronger the better!)
- Virgin coffee liqueur: My homemade virgin coffee liqueur adds sweetness and that rich coffee-liqueur flavor that makes this taste like the real thing. Store-bought non-alcoholic coffee syrup works too.
- Ice: Use a lot of it.
Method
- Grab everything you need.
- Pull a double shot of espresso.
- Add the espresso and coffee liqueur to a shaker, then fill with ice.
- Shake hard for 20 to 30 seconds, then strain quickly into a chilled coupe glass.
- Garnish with three coffee beans.
Tips
- Use a real espresso. The crema from a freshly pulled shot is what gives you the frothy top.
- Lots of ice. More ice than you think you need so it gets the drink properly cold and gives you just the right dilution.
- Shake hard and strain fast. You want to pour confidently and fast into the glass so all the froth doesn’t get held back.
- Chill your glass first. Pop the coupe in the freezer for a few minutes before you start.
- Make the coffee liqueur ahead. It keeps in the fridge for 2-3 weeks so you can have a batch ready to go.
Related recipes
- Raspberry Rose Tonic Mocktail – a pretty, floral mocktail with muddled raspberries and rose water topped with tonic
- Cranberry Orange Rosemary Tonic – a more complex, herby mocktail with a salt rim and fresh rosemary
- Raspberry Cranberry Mocktail – a vibrant, fruity mocktail with a sugared rim
- Virgin Sea Breeze Mocktail – a refreshing alcohol-free take on the classic with grapefruit and cranberry
- Earl Grey Cinnamon Apple Sour Mocktail – warm and comforting
Espresso Martini Mocktail
Ingredients
- 2 oz espresso freshly pulled, hot with crema
- 1 oz non-alcoholic coffee liqueur homemade or store-bought
- ice
- 3 coffee beans to garnish
Instructions
- Pull a double shot of espresso.
- Fill a cocktail shaker generously with ice.
- Add the espresso and coffee liqueur.
- Shake hard for 20 to 30 seconds until very cold.
- Strain quickly into a chilled coupe glass.
- Garnish with three coffee beans.
