Mocktail Espresso Martini

Ingredients

• 1 shotespresso
• 180 ml (¾ cup)oat milk
• 1 tspbrown sugar
• for dustingunsweetened cocoa powder

Instructions

1. 1

   Brew the espresso

   Extract the espresso over the brown sugar so the heat helps dissolve it.

2. 2

   Cool with milk

   Pour the oat milk over the espresso mixture to bring its temperature down gradually.

3. 3

   Shake until foamy

   Add the espresso, sugar and milk mixture to a shaker with ice. Shake vigorously to build a good foam.

4. 4

   Pour and dust

   Strain into a martini or coupe glass and dust the top with cocoa powder.

What is a mocktail espresso martini?

An espresso martini is a coffee cocktail traditionally made with espresso and alcohol. This version leaves out the alcohol and combines espresso with oat milk and brown sugar instead.

The drink takes its cues from the classic’s coffee flavour and foamy top. Shaking the milky espresso with ice gives it a chilled, lightly frothy finish, while cocoa adds a final aromatic touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 2g protein, 17g carbs, 3g fat.

The oat milk supplies most of the drink’s carbohydrates and some of its fat and protein; the brown sugar adds a small amount of carbohydrate, while the espresso contributes very little energy. Pair it with a small snack containing protein or fibre if you want it to feel more substantial.

Why these ingredients work

Espresso: Its concentrated coffee flavour stands up to the oat milk, while brewing it over the sugar helps the sugar dissolve.

Oat milk: The milk softens the espresso’s intensity and helps create a creamy drink. Use a variety you enjoy drinking on its own, since its flavour comes through clearly.

Brown sugar: A teaspoon rounds out the coffee’s bitterness without making the drink overly sweet.

Cocoa: A light dusting brings a chocolate-like aroma to the first sip without mixing extra ingredients into the drink.

Dissolve the sugar first

Extract the espresso directly over the brown sugar so the hot coffee can melt it. Stir if any sugar remains at the bottom before adding the milk.

Adding the milk gradually cools the mixture before it goes into the shaker. This helps make the drink easier to shake and serve cold.

How to get a foamy top

Shake the mixture vigorously with ice; a gentle shake may leave the drink flatter. Use a tightly sealed shaker and check the seal before shaking.

Pour promptly after shaking so the foam is still visible. A fine strainer can help catch ice as you pour into the glass.

Choosing a glass and garnish

A martini glass gives the drink a classic cocktail look, while a coupe is a practical alternative with a similar shape. Either works; use a glass that can comfortably hold the finished drink.

Dust the cocoa lightly over the surface just before serving. Too much can cover the foam and dominate the coffee aroma.

When to serve it

Serve this mocktail straight after shaking, while it is cold and the foam is fresh. It works as an after-dinner coffee-style drink or as a non-alcoholic option at a gathering.

Keep food pairings simple: a small biscuit or a piece of dark chocolate complements the espresso without competing with it.

Recipe notes & tips

• Brew the espresso fresh so it is hot enough to dissolve the sugar.
• Taste your oat milk beforehand, as sweetness and richness vary between brands.
• Add the ice only when the mixture is ready to shake.
• Shake firmly with the lid secured to build foam and chill the drink.
• Dust the cocoa just before serving to keep the top neat.

Variations

• Vanilla note: Add a small splash of vanilla extract to the milk mixture.
• Cinnamon finish: Replace the cocoa dusting with a light pinch of ground cinnamon.
• Sweeter drink: Add a little more brown sugar and dissolve it fully in the hot espresso.
• Stronger coffee: Use a double espresso and adjust the milk to taste.
• Creamier texture: Choose a barista-style oat milk for a richer finish.

Common mistakes to avoid

• Undissolved sugar: Stir the espresso and sugar before adding the milk.
• Weak foam: Shake vigorously with ice rather than stirring the mixture.
• Leaky shaker: Check that the lid is firmly secured before shaking.
• Warm drink: Add ice to the shaker and serve as soon as you have poured it.
• Heavy cocoa layer: Dust sparingly so the garnish does not overwhelm the foam.

How to store

This drink is best made and served straight away, as the foam settles and the ice dilutes it over time. If needed, keep the espresso-and-milk mixture covered in the fridge for up to a day, then shake it with fresh ice just before serving.

Frequently asked questions