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Yields:
2 - 3
Prep Time:
15 mins
Total Time:
6 hrs 15 mins
You don't need to visit a chic bar to enjoy the hottest (and frostiest!) cocktail of the season. Just blend up a batch of these frozen espresso martinis right at home.
This twist on espresso martinis is smooth, creamy, and totally indulgent. You’ve probably seen the classic version on every brunch menu and social feed, but this recipe takes it to the next level. Think of it as an adult frappuccino, blending bold coffee flavor with just the right amount of bittersweet liqueur. Serve it at dinner parties, girls’ nights, or any evening that calls for a nightcap. Make sure you freeze some extra espresso cubes so you're always ready when a craving strikes!
Cool off with even more frozen drinks next.
How far in advance can you make frozen espresso martinis?
Blend and serve this cocktail right away for the best texture, but you can prep several components ahead of time to make assembly quick. After you freeze your espresso or cold brew concentrate into cubes, transfer them to a freezer-safe container or zip-top bag. They’ll stay fresh for up to 3 months. The simple syrup can be made ahead and stored in the refrigerator for up to 1 month. The coffee whipped cream holds beautifully in the fridge for up to 1 day; just keep it covered and chilled until you're ready to serve. For the coldest, smoothest results, stash your vodka and coffee liqueur in the freezer or refrigerator so everything is perfectly chilled when it's time to blend.
What can you do with leftover simple syrup?
This recipe makes more simple syrup than you’ll need—and that’s a bonus. Simple syrup is a versatile ingredient that keeps well in the refrigerator and can be used in all kinds of drinks. Use it to sweeten iced coffee, iced tea, lemonade, or even sparkling water. It’s also a staple in countless cocktail recipes, so having extra on hand means you’re always ready to shake up something delicious.
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Ingredients
For the Martini:
- 1 1/2 cups espresso, cold brew concentrate, or strong-brewed coffee
- 4 oz. vanilla vodka
- 2 oz. coffee liqueur
- Espresso beans or chocolate-covered espresso beans
For the Simple Syrup:
- 1 cup sugar
For the Coffee Whipped Cream:
- 1/2 cup heavy whipping cream
- 1 Tbsp. coffee liqueur
- 1 Tbsp. sugar
- 1 tsp. cocoa powder
- Pinch kosher salt
Directions
- Step 1For the martini: Pour the espresso into an ice cube tray and freeze until solid, about 6 hours.
- Step 2For the simple syrup: In a small saucepan, whisk together the sugar and 1 cup water over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved (the syrup should be clear, not cloudy), 2 to 3 minutes. Remove from the heat and transfer to a heatproof container with a lid. Let cool completely, about 1 hour at room temperature or 30 minutes in the refrigerator.
- Step 3For the coffee whipped cream: In a large bowl, combine the heavy cream, coffee liqueur, sugar, cocoa powder, and salt. Whip with a whisk until soft peaks form, 1 to 2 minutes. Cover and refrigerate until ready to use.
- Step 4When ready to serve, combine the frozen espresso cubes, vanilla vodka, coffee liqueur, and 2 ounces (¼ cup) of the simple syrup in a blender. (Reserve the remaining simple syrup for another use.) Blend at high speed until smooth, 30 seconds to 1 minute. Pour into 2 or 3 chilled coup glasses, dollop with the coffee whipped cream, and garnish with espresso beans.
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