Some cocktails shouldn’t work on paper—eggnog and espresso sounds like a dare, not a drink. But when you shake rich holiday cream with dark rum and bold coffee, you get something that makes your usual Espresso Martini look like it forgot to show up dressed for the season. This is for anyone who’s tired of choosing between festive and caffeinated. You’re in the right place, and this Christmas cocktail recipe delivers both without compromise.
What Is an Eggnog Espresso Martini?
Quick Answer: An Eggnog Espresso Martini is a seasonal riff on the modern classic Espresso Martini, swapping vodka for dark rum and adding eggnog to the mix. The original Espresso Martini was created in the 1980s by London bartender Dick Bradsell for a model who wanted something that would both energize and intoxicate her. This holiday version keeps that same spirit but trades vodka’s clean backdrop for rum’s molasses warmth and eggnog’s nostalgic richness.
What you’ll love about this recipe:
What You Need to Make an Eggnog Espresso Martini
How to Make an Eggnog Espresso Martini
- Brew your espresso and let it cool completely. This is crucial—hot espresso will melt your ice and water down the drink before you’ve even finished shaking.
- Pour the cooled espresso, eggnog, dark rum, and Kahlua into your cocktail shaker.
- Fill the shaker about halfway with ice cubes. Shake hard for 15 to 20 seconds. You want to hear the ice really working in there—this creates the silky foam on top.
- Strain through your shaker strainer (or use a fine mesh strainer if you want extra smooth texture) into a chilled coupe or martini glass.
- Dust the foam with nutmeg or cinnamon, then place three coffee beans on top in a triangle formation.
Bartender’s Tips
- Chill Everything First: Keep your eggnog cold and cool your espresso in the fridge for at least 10 minutes before you start. Starting with cold ingredients means less dilution and better texture.
- Adjust the Sweetness: If this tastes too sweet for your palate, add another half-ounce of espresso and dial back the Kahlua to three-quarters of an ounce next time. The eggnog brings plenty of sugar on its own.
- Try Spiced Rum: Want more holiday spice? Swap the dark rum for spiced rum. Captain Morgan or Sailor Jerry will amplify the cinnamon and vanilla notes that play well with eggnog.
- Make It Dairy-Free: Oat milk or almond milk eggnog works if you’re avoiding dairy. Silk and Califia Farms both make versions that hold up in cocktails.
- Don’t Skip the Shake: This drink needs a vigorous shake to create that signature foam layer. Weak shaking means a flat, disappointing drink. Give it some effort.
How to Serve This Eggnog Espresso Martini
Serve this in a chilled coupe or martini glass—the wide surface shows off that beautiful foam topped with nutmeg and coffee beans. This is an after-dinner drink or a late-night party starter, not something you’d serve at brunch. It works best when you’re transitioning from dinner to conversation, or when someone at your holiday party says they want “something interesting.” Pair it with dark chocolate, salted caramels, or nothing at all.
More Cocktail Recipes
If you’re drawn to coffee cocktails or holiday drinks that actually taste good, check out our espresso martini variations or explore more rum cocktails that show what this spirit can do beyond piña coladas. And if you want recipes like this delivered to your inbox every Friday before happy hour, join our weekly newsletter—we’re building a community of people who care about what’s in their glass. You can also join our Facebook group where we share tips, swap stories, and help each other make better drinks.
Eggnog Espresso Martini
Ingredients
- 2 ounces espresso freshly brewed and cooled
- 2 ounces eggnog 1 ounce dark rum
- 1 ounce Kahlúa or another coffee liqueur
- ice cubes for shaking
- ground nutmeg or ground cinnamon for garnish
- 3 whole coffee beans for garnish
Instructions
- Pour the cooled espresso, eggnog, rum and Kahlua into a cocktail shaker.
- Add enough ice cubes to fill the shaker about halfway.
- Shake it for about 15 to 20 seconds.
- Strain the cocktail through the shaker strainer or a fine mesh strainer into your glass.
- Dust the surface with nutmeg or cinnamon.
- Garnish with three coffee beans and serve.
Recipe FAQs
Multiply the espresso, eggnog, dark rum, and coffee liqueur by the number of servings you need, then combine them in a large pitcher and keep it very cold. Don’t add ice to the pitcher—shake each individual serving with fresh ice when you’re ready to serve. This keeps every drink properly diluted and gives you that essential foam on top.
Well, Goldilocks… Three coffee beans are the traditional garnish for coffee cocktails, dating back to Italian espresso culture. The three beans are said to represent health, wealth, and happiness—though honestly, they also just look good floating on the foam and give you something to smell while you sip.
Yes, but you need strong coffee. Use a Moka pot, Aeropress, or even strong cold brew concentrate. Instant espresso powder dissolved in hot water works in a pinch, but the foam won’t be as impressive. Whatever you use, make sure it’s cooled completely before shaking.
Look for eggnog with a short ingredient list and real cream—you want something that tastes balanced on its own, not overly sweet or artificial. If you can find local dairy eggnog or small-batch versions, those tend to work best. Avoid anything that tastes more like vanilla pudding than eggnog.
The sweetness comes mainly from the eggnog and Kahlua. If you find it too sweet, add an extra half-ounce of espresso and reduce the Kahlua to three-quarters of an ounce. You can also try using a less sweet eggnog or substitute some of the eggnog with heavy cream for richness without the sugar.
Ready to elevate your cocktail game? Join our community of discerning drinkers – sign up for our newsletter for weekly happy hour inspiration, and don’t forget to join our private Facebook group for exclusive tips and discussions.
