This Brown Sugar Shaken Espresso Martini recipe is the perfect amount of bitter and sweet. It’s got that smooth coffee flavor with a kick of vodka that offers the perfect pick-me-up for any evening occasion.
We made our own simple syrup with dark brown sugar to add a depth of flavor that is unmatched!
Espresso martinis are my go-to when the weather cools down. There’s just something about that rich coffee flavor mixed with the warmth of vodka that makes it the perfect winter drink!
So, of course, we had to put our own Fit Foodie twist on this delish cocktail. And we thought no better place to start that with our brown sugar shaken espresso Starbucks copycat that you’ve all loved for years. Now, without further adieu, we’re pleased to introduce you to our brown sugar shaken espresso martini 🤩
If you’ve never made one before, we gotcha! It’s simpler than you think, and we’ll break it down for you step-by-step 🙂. Make your own simple syrup, prepare your martini, shake well, and enjoy!
Our Go-To Espresso Martini: Main Ingredients & Equipment
- Dark brown sugar: This adds a deep, caramelized flavor to your simple syrup, and the source of that amazing brown sugar flavor you love in a brown sugar shaken espresso drink.
- Vodka: The main spirit in this cocktail. Use your favorite brand!
- Kahlua: This coffee liqueur is what gives the espresso martini its signature flavor.
- Espresso: Use freshly brewed espresso for the best taste.
- Oat milk: A dairy-free option for those who are lactose intolerant or prefer a non-dairy alternative. We love the creaminess of oat milk, but any milk or even heavy cream will work.
- Cocktail shaker: You’ll need a shaker to mix all the ingredients together and give it that frothy texture.
If you don’t have a cocktail shaker, a mason jar with a cover works great. Add all your ingredients to the jar, close the lid tightly, and shake vigorously for about 30 seconds.
Sure thing! We like oat milk because we love the flavor of the oats with the espresso, and it creates a nice foam, but you can use any kind of milk you prefer. Dairy milk, almond milk, coconut milk, or even heavy cream are all great options.
If you don’t have an espresso machine, you can use strong brewed coffee instead. Just make sure it’s cooled down before adding it to your cocktail shaker. You can also experiment with different types of coffee beans to add unique flavors to your espresso martini.
tips for the best espresso martini
- Use freshly brewed espresso for the BEST flavor.
- Make sure to use a high-quality vodka, as it will greatly affect the taste of your cocktail.
- For a stronger coffee flavor, increase the amount of espresso or use a double shot. For something sweeter, add more Kahlua or simple syrup.
The espresso martini is best served immediately after shaking. If you have leftover cocktail, you can store it in the fridge for up to 24 hours. Just give it a good shake before serving again.
Brown Sugar Simple Syrup*
Brown Sugar Shaken Espresso Martini
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To make the simple syrup, add water and brown sugar to a small saucepan and mix.
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Turn to high heat and add cinnamon stick to the saucepan.
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Bring the mixture to a boil and then turn the heat to low.
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Let the simple syrup simmer for 5-10 minutes.
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Remove from heat and let cool. Set aside.
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To make the drink, place 5-6 ice cubes in a cocktail shaker or mason jar with a cover.
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Add vodka, espresso, Kahua, and 1 tablespoon of simple syrup. Shake vigorously for at least 30 seconds.
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Pour espresso martini into a martini glass while holding the ice cubes from falling into the glass.
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Place the oat milk into a mason jar or tall glass. Using a frother, froth the oat milk until light and airy.
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Garnish each glass with oat milk and an espresso bean or powder.
- You will have extra simple syrup. If you like a sweeter martini, feel free to add additional simple syrup until you’re satisfied. Keep any leftover simple syrup in a sealed container in the fridge for up to a month.
Calories: 310 kcal, Carbohydrates: 37 g, Protein: 0.3 g, Fat: 0.4 g, Fiber: 0.1 g, Sugar: 36 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
