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Gingerbread Espresso Martini Mocktail
Celebrate the season with a mocktail that’s fancy, festive and full of flavour. This gingerbread espresso martini is one for midnight toasts and incredible hosts.
This recipe combines velvety espresso and creamy milk with the warmth of gingerbread to create an impressive, alcohol-free twist on the much-loved martini.
Here’s what you’ll need:
- 1 shot of espresso, freshly brewed and slightly cooled
- 25ml gingerbread syrup
- 25ml whole milk or a dairy-free alternative, if preferred
- Pinch of salt
- Ice cubes
- 3 coffee beans, for garnish
- Mini gingerbread man, for garnish
Tools:
- Coffee machine (or espresso maker)
- Cocktail shaker
- Martini glass
- Jigger or measuring tool
- Strainer
- Spoon or tongs (for placing garnish)
Here's how it's done
Step 1:
Brew a fresh shot of espresso using your coffee machine. Set aside to cool slightly to preserve the smooth texture when shaken with ice.
Step 2:
Add a handful of ice to a cocktail shaker. Pour in the cooled espresso shot, gingerbread syrup, milk and salt.
Step 3:
Shake for 15-20 seconds, or until the shaker feels frosty to the touch.
Step 4:
Strain the mixture into a chilled martini glass and admire the foamy texture.
Step 5:
Top with 3 coffee beans and perch a mini gingerbread man on the rim of the glass – don’t forget to snap a pic before that first sip!
