Creamy Vegan Espresso Martini Mocktail

Shanika Graham-White

Creamy Vegan Espresso Martini Mocktail

This dairy-free, mocktail twist on the cult-favorite drink is rich in flavor and incredibly smooth.

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Serves: 1

This version of the popular cocktail from cookbook Orchids + Sweet Tea is entirely dairy- and alcohol-free, thanks to an easy homemade Kahlua substitute. 

What you need:

For the vegan Kahlua:
¼ cup filtered water
2 tablespoons brown sugar
1 teaspoon instant coffee or espresso powder

For the martini:
½ cup cold brew
⅓ cup vegan condensed milk 
¼ cup almond milk 
1 teaspoon vanilla extract
⅛ teaspoon ground cinnamon

For the garnish: 
Cinnamon sticks
Coconut whipped cream
Shaved vegan chocolate
Fresh rosemary sprigs

What you do:

  1. 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.
  2. For the martini, into a cocktail shaker, add all ingredients and prepared Kahlua, shaking until well-combined.
  3. To assemble, fill martini glass halfway with crushed ice and pour mixture until glass is filled. Top with cinnamon stick, a dollop of coconut whipped cream, a few chocolate shavings, and fresh rosemary.
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