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Peppermint Mocha Espresso Martini

The espresso martini for people who think seasonal cocktails are usually too sweet and boring. Fresh espresso, vodka, and peppermint schnapps shaken ice-cold with a candy cane rim that looks expensive but takes five minutes to make.
Print Recipe
A coupe glass peppermint mocha espresso martini with a crushed peppermint rim and coffee beans sits on a wooden table with pinecones and crushed peppermint.
Prep Time:10 minutes
Total Time:10 minutes

Ingredients

For the rim:

  • Chocolate syrup
  • Crushed peppermint candy or candy cane

For the cocktails:

  • 3 ounces vodka
  • 1½ ounces Kahlúa
  • 1 ounce white crème de cacao
  • 1 ounce peppermint schnapps
  • 2 ounces freshly brewed espresso cooled
  • 1 ounce half and half or heavy cream
  • 6 whole coffee beans for garnish

Instructions

  • Pour chocolate syrup onto a small plate. Spread crushed peppermint candy on a second plate. Dip each glass rim into the chocolate syrup, then press into the crushed peppermint.
  • Add vodka, Kahlúa, crème de cacao, peppermint schnapps, cooled espresso, and half and half to a cocktail shaker.
  • Fill shaker with ice and secure lid. Shake hard for 15 to 20 seconds.
  • Strain into prepared glasses. Garnish each with 3 coffee beans.

Notes

Variations: Use dark rum for deeper molasses notes. Swap white crème de cacao for dark chocolate liqueur for stronger chocolate flavor. Replace peppermint schnapps with peppermint simple syrup for lower alcohol content. Use cold brew concentrate if you don't have an espresso machine.
Make Ahead: Scale ingredients and mix vodka, Kahlúa, crème de cacao, and peppermint schnapps in a pitcher. Keep chilled. Brew and chill espresso separately. When ready to serve, shake individual portions with ice.
Servings: 2 cocktails
Author: Dee Broughton