Espresso martinis are all the rage lately, everywhere from trendy bars to elegant wedding venues. The traditional recipe contains dairy from the Kahlua, condensed milk, and cream. But as always, we have you covered with a dairy-free version! We chose to make this recipe without alcohol for those who prefer mocktails, but you may add alcohol if you prefer.
Total Time:3 minutes
Yield:2 glasses 1x
Ingredients
Scale
For the vegan Kahlua: ¼ cup filtered water 2 tablespoons light brown sugar 1 teaspoon espresso powder
For the martini: ½ cup cold brew coffee ⅓ cup vegan condensed milk ¼ cup almond, oat milk, or cashew milk 1 teaspoon vanilla extract ⅛ teaspoon ground cinnamon
For garnish:
Coconut whipped cream
Shaved vegan chocolate
Instructions
For the vegan Kahlua, in a saucepan over medium-high heat, add water and brown sugar, stirring until sugar has dissolved completely (about 1 to 2 minutes). Remove from heat and whisk in espresso powder until dissolved. Let cool at room temperature or put in the refrigerator for 10 minutes to chill.
For the martini, into a cocktail shaker, add all ingredients and the prepared Kahlua, shaking until well-combined.
To assemble, fill the martini glass halfway with crushed ice and pour the mixture until the glass is filled. Top with coconut whipped cream and chocolate shavings if desired.
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