If you love a festive twist on a classic cocktail, you’re going to absolutely adore this Peppermint Espresso Martini Recipe. It’s the perfect mix of bold espresso, creamy indulgence, and a refreshing hint of peppermint that instantly makes it feel like a treat – no matter the season. Whether you’re looking to impress guests or just want a cozy, elevated nightcap, this recipe is fan-freaking-tastic and so easy to whip up at home!
Why You’ll Love This Recipe
- Deliciously Festive: The peppermint adds a wintery twist that feels like a holiday hug in a glass.
- Easy to Make: Just a few ingredients and a cocktail shaker are all you need for a luxurious treat.
- Customizable: I love how you can swap creamers or add mocha for a personalized touch.
- Crowd-Pleaser: Everyone I’ve served this to has gone wild over it – it’s a guaranteed hit at any gathering.
Ingredients You’ll Need
The magic behind the Peppermint Espresso Martini Recipe is in the balance: smooth vodka, rich coffee liqueur, fresh espresso, and that perfect peppermint pop. To make sure your martini turns out just right, I’ve included some pointers on what to look for when shopping.
- Vodka: I usually reach for vanilla vodka to complement the coffee flavors, but plain vodka works just as well; just pick a quality brand for the smoothest sip.
- Kahlua (or coffee liqueur): This adds that essential coffee kick and sweetness; unsweetened options are rare, so adjust cream accordingly.
- Fresh espresso or strong cold brew coffee: Fresh is best here – I like to pull a shot and cool it down quickly to keep the flavors bright.
- Half & half (or dairy-free creamer): I adore using peppermint mocha-flavored creamers for an extra punch; Nutpods and Califia Farms are my go-to dairy-free picks.
- Peppermint extract: Just a quarter teaspoon goes a long way, so use it sparingly and adjust to your taste.
- Chocolate syrup and crushed candy canes: For that festive rim – it’s as fun to make as it is to enjoy!
- Espresso beans: The classic finishing touch on your martini that also smells fantastic.
Variations
Everyone loves making a recipe their own, and I’m no exception! Over time, I’ve played with different variations on the Peppermint Espresso Martini Recipe to suit different moods and guests – feel free to experiment and find what you love best.
- Mocha Peppermint Martini: When I first added a couple teaspoons of chocolate syrup into the shaker, it transformed this into my favorite dessert cocktail – thick, creamy, and irresistible.
- Dairy-Free Version: Using peppermint mocha dairy-free creamers like Nutpods makes this cocktail accessible without sacrificing flavor – my friends with allergies always ask for seconds!
- Extra Minty Kick: If you’re a peppermint fanatic like me, add an extra drop of peppermint extract or garnish with fresh mint leaves along with the candy cane rim.
- Decaf Espresso Martini: Perfect for late-night sipping; just swap to decaf espresso so you can enjoy without the buzz.
How to Make Peppermint Espresso Martini Recipe
Step 1: Prep your glasses with a fun festive rim
This is honestly one of my favorite parts – it instantly ups the wow factor. Start by dipping the rims of two martini glasses into some chocolate syrup (don’t skimp here; thick coats look best) and then into a bowl of crushed candy canes. I recommend doing this first so the rims have time to firm up in the fridge while you make the cocktail.
Step 2: Shake it up with ice
Fill a cocktail shaker halfway with ice – this chills your cocktail perfectly without watering it down too fast. Add your vodka, Kahlua, cooled espresso, half & half (or creamer), and that all-important peppermint extract. Shake vigorously for about 60 seconds. I discovered shaking a bit longer helps blend the flavors beautifully and creates a slightly frothy top that looks so professional.
Step 3: Pour and garnish
Strain the shaken mixture evenly into your prepared glasses. I like to finish by placing three espresso beans gently on top of each martini – it’s a classic touch that adds a nice aroma and a little crunch. Cheers!
Pro Tips for Making Peppermint Espresso Martini Recipe
- Chill Your Glasses: I always keep my martini glasses in the freezer for a bit before prepping — it keeps the drink cooler longer and enhances that crisp feel.
- Use Fresh Espresso: Freshly brewed and cooled espresso makes a massive difference in flavor; pre-brewed or cold brew works, but fresh is best.
- Don’t Overdo the Peppermint: Peppermint extract is super potent, so start with less and adjust wisely — you can always add more if you want more zing.
- Shake Long Enough: I learned shaking for a full minute blends everything perfectly while creating a lovely froth — don’t rush it!
How to Serve Peppermint Espresso Martini Recipe
Garnishes
Besides the chocolate and crushed candy cane rim, I love adding those classic espresso beans on top. If you’re feeling extra fancy, a small fresh mint sprig or a whole mini candy cane perched on the rim gives the drink an elegant, festive vibe that guests adore.
Side Dishes
This cocktail pairs wonderfully with rich chocolate desserts or peppermint bark – my go-to when hosting. For a savory touch, try some salty nuts, cheese plates, or even seasonal charcuterie to balance the sweetness.
Creative Ways to Present
One fun idea I tried was serving these in clear glasses layered with crushed peppermint candy at the bottom, so you get a surprise crunch at the end. For holiday parties, I like to add festive cocktail picks with mini gingerbread men or candy cane swirls – it’s a small detail that wows every time.
Make Ahead and Storage
Storing Leftovers
I don’t recommend storing these mixed for too long because the cream can separate and the espresso flavor fades. Instead, store the vodka, Kahlua, and peppermint mixture without cream in a sealed container in the fridge for up to 24 hours, then add fresh cream and espresso when you’re ready to shake and serve.
Freezing
Freezing espresso martinis isn’t ideal because the cream changes texture and separates once thawed. I usually enjoy every drop fresh. If you want a frozen twist, blend all ingredients with ice for a holiday slushy version instead!
Reheating
This is a cold cocktail, so reheating isn’t a thing here. If you end up with leftover espresso or cream mixture, I recommend using it in coffee or baking rather than trying to revive the cocktail itself.
FAQs
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Can I make the Peppermint Espresso Martini Recipe vegan or dairy-free?
Absolutely! Swap the half & half for a dairy-free creamer like Nutpods or Califia Farms Peppermint Mocha, which not only makes it vegan but enhances the peppermint flavor perfectly.
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Can I use cold brew instead of espresso?
Yes, cold brew works as a great substitute if you don’t have an espresso machine. Just make sure it’s strong and chilled to keep the cocktail balanced and refreshing.
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How much peppermint extract should I use?
Start with 1/4 teaspoon of peppermint extract; it’s potent, and a little goes a long way. You can always add more if you want a stronger mint flavor, but be careful not to overpower the coffee.
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Can I make these martinis ahead of time for a party?
I recommend mixing the vodka, Kahlua, and peppermint extract ahead, but wait to add espresso and cream until just before serving. That way your martinis stay fresh and creamy without separating.
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What’s the best vodka to use?
Go for a smooth, good-quality vodka. I love vanilla vodka for its complementary flavor, but a neutral vodka also works well if you prefer your espresso martini purist.
Final Thoughts
This Peppermint Espresso Martini Recipe is one of those cocktails I keep coming back to because it just hits the perfect balance of festive and sophisticated, without any fuss. It’s easy to make, endlessly customizable, and always impresses guests (and myself, honestly!). If you want to treat yourself or wow your friends with something a little special, give this a try – I promise it’ll become your new favorite go-to for celebrations or cozy nights in.
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Peppermint Espresso Martini Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 martinis
- Category: Cocktail
- Method: Shaking
- Cuisine: American
Description
This Peppermint Espresso Martini recipe combines the rich flavors of vodka, coffee liqueur, and fresh espresso with a refreshing hint of peppermint. The cocktail is elegantly finished with a chocolate syrup and crushed candy cane rim, creating a festive and indulgent drink perfect for holiday celebrations or after-dinner treats.
Ingredients
Main Ingredients
- 4 oz vodka (vanilla vodka optional; ensure gluten free if needed)
- 2 oz Kahlua or coffee liqueur
- 3 oz fresh brewed espresso, cooled, or strong cold brew coffee
- 2 oz half & half (use Nutpods or Califia Farms Peppermint Mocha creamer for dairy free)
- ¼ tsp peppermint extract
Chocolate Peppermint Rims & Garnish
- Chocolate syrup
- Crushed candy canes
- 6 espresso beans
Instructions
- Prepare the Glasses: Dip the rim of two martini glasses into chocolate syrup to coat them evenly. Then immediately dip the rims into crushed candy canes to create a festive, peppermint-flavored crust.
- Combine Ingredients: Fill a cocktail shaker halfway with ice. Add the vodka, Kahlua, cooled espresso, half & half (or dairy-free creamer), and peppermint extract into the shaker.
- Shake the Cocktail: Secure the shaker lid and shake vigorously for 60 seconds to ensure the ingredients are thoroughly mixed and chilled.
- Serve: Strain the mixture evenly into the prepared martini glasses. Garnish each drink with three espresso beans on top for an elegant finish. Serve immediately and enjoy!
Notes
- Mocha Variation: For a mocha-flavored twist, add 2 teaspoons of chocolate syrup to the shaker with the other ingredients before shaking.
- Dairy-Free Option: Use peppermint mocha flavored Nutpods creamer or Califia Farms Peppermint Mocha creamer instead of half & half to make the cocktail dairy free.
- Nutrition facts provided exclude the chocolate peppermint rim.
Nutrition
- Serving Size: 1 martini
- Calories: 210
- Sugar: 6g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
