Mocktail Espresso Martini

This Non-Alcoholic Espresso Martini Mocktail is made with espresso, simple syrup, heavy cream, and chocolate bitters. It’s a sophisticated coffee mocktail you can make during dry January, your pregnancy, or really anytime.

Read on for all the tips and tricks for making this espresso mocktail recipe. Or just grab your cocktail shaker, hit that Jump to Recipe button, and let’s make a mocktail espresso martini!

coffee colored cocktail with light brown foam garnished with coffee beans, on coasters with coffee beans and jigger.
Jump to:


bottle of chocolate bitters and three small glasses of amber, white, and chocolate-colored liquids.


The classic Espresso Martini recipe is made with vodka, coffee liqueur, and espresso and garnished with three coffee beans. If you love an espresso martini, also check out my Espresso Martini with Baileys and Gin Espresso Martini.

The goal with this virgin espresso martini is to make your cocktail non-alcoholic but keep the same flavor and sophistication. You could use a non-alcoholic vodka here, but since vodka is essentially flavorless, I don’t personally see the point.

Espresso – purists will say you must use a hot shot of fresh espresso for all your espresso martinis. I say it’s perfectly fine to buy a double espresso from your local coffee shop or make an espresso martini recipe with cold brew coffee.

Simple syrup – simple syrup is a one to one mixture of sugar dissolved in water. You can make simple syrup recipes in all sorts of flavors. I recommend demerara syrup for this recipe over white sugar because the minimally refined sugar adds more flavor to your mocktail espresso martini.

Heavy cream or any whipping cream will give you the rich foam you’re looking for.

Chocolate Bitters – think of bitters like you think of salt. Adding bitters to this virgin espresso martini or other cocktails, soda water, or even salad dressing brings out their flavors.

Please see the recipe card below for complete information on ingredients and quantities.

Variations and substitutions

  • Use decaffeinated espresso in your mocktail espresso martini.
  • Use a dairy-free whipping cream.
  • Add a splash of hazelnut syrup or almond extract.

Recipe tips and tricks

The dry shake and reverse dry shakes are cocktail techniques that get you a foamy top on your cocktails without over-dilution. These techniques are useful in cocktails that include egg whites, like a vodka sour or Frangelico sour.

For this mocktail espresso martini, the one you pick will depend on whether your espresso is hot. If your espresso is cool, the dry shake is easiest. First add the espresso, cream, simple syrup, and bitters in a cocktail shaker without ice. Shake 20 to 30 seconds to foam, then add ice and shake to chill.

But if you’re using hot espresso, you’ll chill first to cool the espresso, remove the ice, and then dry shake for a reverse dry shake. In either case, strain your espresso martini mocktail into a chilled coupe and garnish with three espresso beans.

view of espresso martini showing three espresso beans in foam in glass surrounded by espresso beans.

How to serve a non-alcoholic espresso martini

Tasters thought that this virgin espresso martini works best as a dessert cocktail, either on its own or to complement a rich chocolate dessert like caramel espresso brownies or triple layer chocolate cake.

Recipe FAQs

Should bitters be in a mocktail?

Think of bitters like you think of vanilla. Both have only a tiny amount of alcohol, and there’s more alcohol in a glass of orange juice. I also use bitters (and vanilla) in my mocktail pornstar martini.

Is there an official definition of what makes something non-alcoholic?

Yes, a beverage must be below 0.5% alcohol by volume (ABV) to be labelled as non-alcoholic.

brown cocktail garnished with espresso beans on two coasters surrounded by espresso beans and a jigger.

Check out all of the espresso and coffee-containing recipes from the Ugly Duckling Bakery archives, like:

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.


Mocktail Espresso Martini

5 from 1 vote
Category: Drinks
Cuisine: Unspecified
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Calories: 189kcal
This Non-Alcoholic Espresso Martini Mocktail is made with espresso, simple syrup, heavy cream, and chocolate bitters. It's the sophisticated coffee mocktail to make during dry January, your pregnancy, or really anytime, and you won't miss out on anything, including taste.
Print Recipe


  • 2 ounces espresso
  • 1 ounce heavy cream
  • 1 ounce simple syrup
  • 2 dashes chocolate bitters
  • 3 coffee beans for garnish


  • For a reverse dry shake, combine hot espresso, heavy cream, simple syrup, and bitters in a cocktail shaker with ice, and shake briefly to chill.
    2 ounces espresso, 1 ounce heavy cream, 1 ounce simple syrup, 2 dashes chocolate bitters
  • Remove the ice, then shake without ice for 20 to 30 seconds to create the foam.
  • Strain into a chilled coupe and garnish with three coffee beans.
    3 coffee beans


For safety reasons, this espresso martini mocktail recipe is written with a reverse dry shake to cool down hot espresso. If you are using cooled espresso for your espresso mocktail, go ahead and do a classic dry shake where you shake first without ice.
Shake this mocktail over the sink in case things get messy!


Calories: 189kcal | Carbohydrates: 24g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 32mg | Potassium: 121mg | Fiber: 0.2g | Sugar: 22g | Vitamin A: 418IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

Are you an adventurous home cook looking for inspiration in your weeknight meals and weekend baking?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.