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This peppermint mocha espresso martini transforms your favorite holiday coffee flavor into a sophisticated cocktail. I created this recipe after hosting a holiday gathering where everyone wanted something festive yet elegant. The combination of rich coffee, chocolate, and cooling peppermint makes this the perfect winter indulgence.
I serve these at my annual tree trimming party, and guests always think I spent hours perfecting them. The truth is, they come together faster than it takes to brew a pot of coffee.
Ingredients
- Vodka provides the classic martini base without competing with the other flavors
- Kahlua or coffee liqueur adds sweetness and intensifies the coffee notes
- Hot espresso creates that signature foam and brings authentic coffee flavor
- Creamer of choice allows for customization based on dietary preferences
- Cocoa powder contributes rich chocolate depth
- Peppermint extract delivers that essential holiday flavor without being overwhelming
- Vanilla extract rounds out the flavor profile with subtle warmth
- Optional chocolate and crushed candy canes for rimming adds festive visual appeal
Step-by-Step Instructions
- Prep Your Station
- Gather all ingredients and prepare your espresso or strong coffee. Measure out your vodka, Kahlua, cocoa powder, and flavor extracts ahead of time. If rimming your glass, do this first so it can set while you make the cocktail.
- Fill Your Shaker
- Add plenty of ice to your cocktail shaker. Pour in all ingredients, making sure the hot espresso goes in last to prevent premature ice melting. The temperature contrast between the hot coffee and ice is crucial for proper aeration.
- Shake Vigorously
- Seal your cocktail shaker firmly and shake with enthusiasm for at least 30 seconds. This is not the time to be gentle. The vigorous shaking creates the luxurious foam layer that makes this cocktail so impressive. You should feel the shaker becoming quite cold in your hands.
- Pour and Garnish
- Strain the cocktail into your prepared martini glass. The foam should rise to the top naturally, creating distinct layers. Dust lightly with cocoa powder or garnish with coffee beans for a professional finishing touch.
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The peppermint extract is my secret weapon in this recipe. I discovered its perfect balance by accident when I spilled some into my morning coffee. Just a quarter teaspoon transforms this from a standard espresso martini to a holiday sensation.
Make Ahead Options
While best enjoyed immediately after shaking, you can prepare everything except the hot espresso in advance. Store your premixed cocktail ingredients in the refrigerator for up to 24 hours, then add hot espresso and shake when ready to serve. This makes entertaining a breeze when you have multiple guests.
Perfect Rimming Technique
For a truly festive presentation, rim your martini glass with melted chocolate and crushed candy canes. Melt chocolate in the microwave in 15 second increments, then dip the rim of your glass. Immediately press into a shallow dish of finely crushed candy canes. Allow to set for 5 minutes before filling with your cocktail. The chocolate hardens to create a delicious edible rim that slowly melts as you sip.
Variations To Try
The basic recipe can be customized in numerous ways. For a white chocolate version, substitute white chocolate liqueur for half the Kahlua. During summer months, omit the peppermint and add orange extract for a chocolate orange martini. For special occasions, a splash of Bailey's can replace some of the creamer for even more richness and body.
Recipe Q&A
- → Can I make this cocktail without alcohol?
Yes! Create a non-alcoholic version by substituting the vodka with additional cold brew coffee concentrate and replacing the Kahlua with chocolate syrup mixed with a bit of instant coffee. Add a dash of almond extract to mimic the complexity of the liqueur.
- → What's the best way to get a good foam on top?
The key to a good foam is vigorous shaking with plenty of ice. Shake for at least 30 seconds with strong, consistent motion. Using fresh espresso also helps create that beautiful crema on top, as does adding a small amount of aquafaba (chickpea liquid) if you're struggling to get enough foam.
- → How do I rim a glass with crushed candy canes?
First, crush candy canes into fine pieces. Create a shallow dish of melted chocolate and another with the crushed candy. Dip the rim of your chilled glass first into the chocolate, then immediately into the crushed candy canes, rotating to coat evenly. Let set for a few minutes before pouring in your cocktail.
- → Can I make this ahead of time for a party?
While it's best freshly shaken, you can pre-mix the non-coffee ingredients (vodka, Kahlua, creamer, cocoa powder, extracts) and store refrigerated. When ready to serve, brew fresh espresso, add to your pre-mixed ingredients with ice, shake vigorously, and strain. The foam is best when made just before serving.
- → What dairy-free options work best in this cocktail?
Oat milk creamer provides the best creaminess and foam when using dairy-free options. Coconut cream also works wonderfully and adds a subtle complementary flavor. Almond or cashew creamers are good alternatives, though they may produce slightly less foam.
- → How strong is this cocktail?
This cocktail contains approximately 1-1.5 standard drinks, depending on the alcohol content of your coffee liqueur. The addition of coffee provides caffeine, making it energizing as well as intoxicating, so consider this when deciding when to serve it.