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