Coconut Espresso Martini

Ingredients

• 50 mlstrong espresso, freshly brewed and cooled
• 50 mlvodka
• 30 mlcoconut cream (or coconut milk for a lighter version)
• 15 mlsimple syrup (or honey for natural sweetness)
• A handfulice cubes
• 1 tablespoontoasted coconut flakes, for garnish

Instructions

1. 1

   Chill the glass

   Place a cocktail glass in the freezer for at least 10 minutes.

2. 2

   Cool the espresso

   Brew the espresso and leave it to cool completely before mixing.

3. 3

   Add the liquids

   Pour 50 ml cooled espresso, 50 ml vodka, 30 ml coconut cream and 15 ml simple syrup into a cocktail shaker.

4. 4

   Add the ice

   Put a handful of ice cubes into the shaker.

5. 5

   Shake until foamy

   Close the shaker and shake vigorously for 10–15 seconds, until the drink is chilled and a creamy foam forms.

6. 6

   Strain the drink

   Strain the cocktail into the chilled glass, leaving any ice shards behind.

7. 7

   Garnish with coconut

   Scatter the toasted coconut flakes over the drink.

What is a coconut espresso martini?

An espresso martini combines coffee, vodka and sweetness in a chilled cocktail, usually shaken to create a foamy top. This version adds coconut cream for a richer texture and a gentle tropical flavour.

The espresso martini is a modern cocktail rather than a traditional martini. Here, the contrast between robust coffee and creamy coconut makes it well suited to an after-dinner drink or a small celebration.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 1g protein, 9g carbs, 12g fat.

Most of the carbohydrates and sugars come from the simple syrup, while the vodka contributes much of the alcohol-derived energy. Coconut cream supplies most of the fat, and espresso adds a little protein and very few carbohydrates. For a more balanced serving, enjoy it with a small savoury snack rather than pairing it with another rich dessert.

Choose your coconut

Coconut cream: this gives the drink its fullest body and a pronounced coconut note. Stir it before measuring if it has separated in the tin.

Coconut milk: use this for a lighter-textured drink, as suggested in the recipe. The result will be less rich than one made with coconut cream.

Cool the coffee first

Cooled espresso: let freshly brewed coffee cool completely before adding it to the shaker. Hot coffee can warm the ice quickly and make the cocktail less cold.

Freshly brewed espresso brings concentrated coffee flavour to the drink. If it is still warm, give it more time rather than relying on extra ice.

Shake for a foamy top

A hard shake: close the shaker securely and shake vigorously for the full 10–15 seconds. This chills the mixture and helps create the creamy foam described in the method.

Straining: pour the cocktail through the shaker strainer into the chilled glass so loose ice shards do not end up in the drink.

Balance the sweetness

Simple syrup: it blends readily into the cold cocktail and rounds out the espresso's bitterness. Honey is offered as an alternative, though its flavour may be more noticeable.

Taste will depend on the coffee and coconut product you use. Keep the stated 15 ml measure for the recipe, then adjust the sweetness the next time if you prefer a different balance.

Serve it straight away

Serve as soon as it is strained so the drink stays cold and the foam is at its best. The toasted coconut garnish adds a little crunch and reinforces the coconut flavour.

The cocktail is rich enough to enjoy on its own, or alongside a small dessert such as dark chocolate or a simple biscuit. Avoid leaving it to stand while the foam settles.

Recipe notes & tips

• Chill the serving glass for at least 10 minutes as directed.
• Let the espresso cool completely before it goes into the shaker.
• Shake firmly for 10–15 seconds to chill the drink and build foam.
• Strain carefully to keep loose ice shards out of the glass.
• Add the toasted coconut just before serving to preserve its texture.

Variations

• Lighter texture: replace the coconut cream with coconut milk.
• Honey sweetness: use honey instead of simple syrup for a different flavour.
• Vanilla note: add a dash of vanilla extract for extra depth.
• Sugar-free option: use a sugar substitute such as stevia in place of the syrup.
• Coconut finish: use the toasted coconut flakes as a garnish for a crunchy top.

Common mistakes to avoid

• Warm espresso: it can melt the ice quickly; cool it completely before mixing.
• Short shaking: the drink may not chill or foam as well; shake vigorously for 10–15 seconds.
• Unchilled glass: the cocktail can lose its cool sooner; chill the glass in the freezer for at least 10 minutes.
• Loose ice in the glass: shards can dilute the drink; strain it as you pour.
• Garnishing too early: coconut can lose its crunch; add the flakes just before serving.

How to store

This cocktail is best made and served straight away, as its foam settles and the ice dilutes it over time. Do not store it with ice in the glass; shake a fresh serving when you are ready to drink.

Frequently asked questions