Give the classic coffee cocktail a spicy twist that’s perfectly cozy for winter sipping. The Chai Espresso Martini combines two caffeinated favorites to become your new favorite nightcap.
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About this Chai Espresso Martini recipe
The espresso martini is all the rage right now, and for good reason. Its effortless elegance is the perfect thing for a nightcap or an easy dinner companion.
I have been known to make one on the weekends after dinner, especially when I have a cozy coffee syrup to dream up a new seasonal combination. (That’s how I wound up with this gingerbread espresso martini over the holidays.)
Chai is one of my go-to winter flavors, and warm chai spices are the perfect pairing for bold coffee. Think of it like a dirty chai cocktail that’s perfect for cozying up with during cold weather. Chai syrup is the secret ingredient that adds flavor — plus a touch of sweetness.
Next time you’re craving a classy cocktail, try this twist on the classic recipe. It’s the perfect way to ward off chilly weather!
More coffee cocktail recipes: White Russian • Boozy Coffee Kahlua Coke Float• Classic Irish Coffee
Why you’ll love this recipe
- It’s a fun twist on a classic cocktail. Warm chai spices transform the traditional recipe in a delicious way.
- Elegant enough for any celebration. Whether it’s happy hour at home or a cocktail party, this drink always fits the bill.
- A simple addition makes a big impact. Homemade syrup is the perfect thing to transform a drink.
Ingredients & essentials
With crafting the perfect drink, you’ll need a good Boston shaker * and a Hawthorne strainer to properly shake and strain this cocktail, which helps create a thicker foam than a three-piece cobbler shaker *.
A jigger is helpful for measuring the ingredients accurately. Serve this drink in a coupe glass * or a martini glass for the most classic presentation.
espresso martini essentials
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The key to this cocktail is crafting a chai syrup that’s warming and sweet. It takes chai tea, boiling water, white sugar and brown sugar.
When it comes to the drink itself, you’ll need to pick up some vanilla vodka (or make it yourself with a dash of vanilla extract *) and coffee liqueur, like Kahlua. You’ll also want to brew up some espresso or really strong coffee, and let it cool slightly. Some ice for shaking is also a must.
Instructions
You’ll start by making a quick homemade chai syrup, then brew fresh espresso and bring everything together in a cocktail shaker *. From there, it’s just a matter of shaking until chilled and silky, straining into a glass and serving right away. Simple, cozy and totally worth the extra couple minutes for that spiced, coffee-forward payoff. Ready to get shaking?
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First, you’ll want to create your chai syrup. Place your tea bags in a measuring cup or bowl. If you’re using loose-leaf tea, place in a disposable tea bag or a tea strainer. Pour boiling water over the tea and let it steep for 5 minutes.
With a spoon or tongs, lift out the tea bags and squeeze any excess liquid from the tea bags back into the cup. While it’s still hot, stir in white sugar and brown sugar until it’s completely dissolved, then let the syrup cool completely before making your drink. Add a couple ice cubes if you need it fast!
how to make espresso
The easiest way is with an espresso machine — I use a Nespresso* for quick lattes, cappuccinos and even the occasional espresso martini. But you don’t need one to make this drink. A strong pot of coffee, a stovetop moka pot* or even cold brew concentrate will work too.
While the syrup cools, nrew your espresso and let it cool slightly. In a pinch, strong brewed coffee can replace espresso, but the foam may be slightly less pronounced — cold brew makes for better foam. If you’d like to skip the caffeine, use decaf espresso. For a crowd, batch-make your espresso martini. It’s a true time saver that doesn’t sacrifice taste!
Now, onto the cocktail! Add the vodka, cooled espresso, coffee liqueur and chai syrup to a cocktail shaker * filled with ice. It’s important that the espresso and syrup have cooled, because they will melt the ice — and we need that ice to invigorate the espresso and make us a gorgeous foamy top!
Shake your drink vigorously. (Shaking well is important to create the foam layer.) Pour into a martini glass * or coupe glass * — if you’ve shaken enough, a foamy layer will form on top. Garnish with a piece of star anise and three coffee beans on top of the crema and enjoy!
Tips & tricks
- Sweeten things up: Add more syrup if you prefer a sweeter drink.
- Shake hard: A vigorous shake is key to creating the thick foam layer on top.
- Let the espresso cool: Hot espresso can melt the ice too quickly and water down the drink.
Serving suggestions
No need for a flashy garnish when it comes to this cocktail. The foam speaks for itself (make sure to shake vigorously for a thicker layer). Add a few coffee beans as a nod to the notes in the drink, as well as a piece of star anise for an added bit of spice! A cinnamon stick would work too.
This bold drink plays well with salty flavors that complement it. Try something like popcorn, pretzels, cheese straws or pizza dough breadsticks. For dessert, something spiced like chai sugar cookies helps play up the flavors.
Extra syrup? Make a chai old-fashioned. You can also use this syrup in a mocktail — our virgin espresso martini uses a zero-proof coffee liqueur.
FAQ
This drink best shaken fresh for the best foam, but you can prep the espresso and chai syrup in advance. You can also use cold brew to make a great espresso martini.
Definitely! Use decaf espresso and it will taste the same, just with less caffeine. And check your chai tea, as it often contains black tea which is caffeinated. You can also make a delicious spiced syrup with a few whole cinnamon sticks, cardamom pods, black peppercorns and a piece of star anise.
More dessert martini recipes
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Chai Espresso Martini
ingredients
Chai Syrup
- 2 bags chai tea or 2 teaspoons loose-leaf chai tea
- 1 cup boiling water
- ⅓ cup white sugar
- ⅔ cup brown sugar
Chai Espresso Martini
- 2 ounces vanilla vodka
- 1 ounces espresso cooled
- ½ ounce coffee liqueur
- ½ ounce chai syrup
- ice
- 3 whole coffee beans for garnish
- 1 piece star anise for garnish
instructions
Chai Syrup
- Place tea bags in a measuring cup or bowl. If using loose-leaf tea, place in a disposable tea bag or a tea strainer.
- Pour boiling water directly over top of the tea.
- Let steep for 5 minutes. With a spoon or tongs, lift out the tea bags and squeeze any excess liquid from the tea bags back into the cup. Discard the tea bags.
- While still hot, stir in white sugar and brown sugar until dissolved.
- Let cool completely. Store in a food-safe, airtight container and use within 1 month.
Chai Espresso Martini
- Meanwhile, brew espresso and let cool slightly.
- To a cocktail shaker, filled with ice, add the vodka, cooled espresso, coffee liqueur and chai syrup.
- Shake vigorously. (Shaking well is important to create the foam layer.)
- Pour into a martini glass * or coupe glass. If shaken enough, a foamy layer will form on top.
- Garnish with a piece of star anise and 3 coffee beans on top of the crema.
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