Espresso Martini Mocktail

If you love the bold, rich flavor of espresso and the creamy indulgence of a well-made drink, this Espresso Martini Mocktail is going to be your new favorite. It’s smooth, slightly sweet, and gives you that coffeehouse-meets-cocktail-vibe. Best of all? It comes together in just 5 minutes, so it’s easy to treat yourself even on the busiest days.

I started making mocktails over 20 years ago (before it was trendy), back when my husband and I were dating and I learned he didn’t drink. But I still wanted us to enjoy the experience of sipping something fun, classy, and full of flavor. Over the years, Mocktails became a staple in our home, not just as a substitute, but as their own kind of celebration.

There’s just something festive about a fun drink in a fancy glass. And if all you do is leave the alcohol out, you’re usually left with an overly sweet disappointing experience. There’s something to a well crafted beverage.

Ingredient Notes

Here are some helpful notes about what I used and why to make this coffee mocktail.

• Crushed ice– You can use whole ice cubes if you want, I just like it broken down in the shaker and it’s a bit more distributed. If you don’t have access to crushed ice, just put some cubes in a ziplock bag and use a mallet to crush it. You want medium size pieces. Nugget ice is usually too small as it melts much faster and you don’t want to dilute your drink.
• Brewed espresso (chilled)– Or, strong coffee. I will do double strength if I go this route. I love my Ninja Coffee maker, it has a ‘specialty’ setting which will make strong coffee, it also has an iced coffee setting that could be used, but I’d still make it stronger than normal. Make the coffee/espresso ahead of time and have it chilled.
• Simple syrup– You can purchase this already made, or make your own. See the notes in the recipe card for the how to.
• Heavy cream– This adds thickness and smoothness, so don’t substitute it.
• Turbinado sugar– also known as ‘sugar in the raw’, this is optional for the rimming of the glass, but highly recommended!

How to Make A Non-Alcoholic Espresso Martini

Optional: Prep your glass by chilling it in the frieezer for 30 minutes or so. Dip the rim of the glass in simple syrup, and then in the Turbinado sugar.

Making the Espresso Martini:

1. Fill a Cocktail Shaker with ice and add chilled espresso.
2. Add the simple syrup.
3. Then the heavy cream. Secure the cover, shake vigorously for 30-45 seconds. It should have a nice layer of frothy foam on top when it’s ready. Shake longer if necessary.
4. Strain into prepared glass. I used an 8 ounce coupe glass. You could also use a traditional martini glass.

This fun twist on a virgin espresso martini delivers all the bold flavor and elegance, no alcohol required, and it’s one you’ll come back to again and again.

Variations to try

Here’s where you can have a little fun with flavor and tailor this mocktail to your preferences — or change it up now and then to keep things interesting.

• Sweeten with flavor – Swap out the simple syrup for vanilla syrup or chocolate syrup (like Torani or similar) for a fun twist. You can also use vanilla extract for a more subtle flavor boost.
• Go dairy-free – Swap in coconut cream for the heavy cream. It’s a great option if you’re avoiding dairy or just love a subtle coconut flavor.
• Switch up the garnish – Instead of espresso beans, try a light dusting of cocoa powder or cinnamon on top for a warm, aromatic finish.
• Add complexity – For deeper flavor, add a splash of a zero-proof coffee liqueur like Lyre’s. or a few drops of non-alcoholic bitters.
• Make it feel more like a classic cocktail – Try a zero-proof spirit such as Clean Co. Zero Proof Vodka to get closer to the structure of a traditional espresso martini.