Espresso Martini Mocktail

An Espresso Martini mocktail is just the drink for this holiday season or to help you ring in the New Year!  It does take a little prep time if you make your own simple syrup, but you can easily swap it out for store-bought coffee syrups.  It's rich, creamy, and decadent!

Espresso Martini

4 oz. espresso

2 oz. coconut cream

2 oz. simple syrup (I used the recipe for salted caramel simple syrup below but you could use any flavor or unflavored simple syrup)

1/4 tsp. vanilla extract

Pinch salt

Cocoa powder to rim glass

Coffee beans for garnish

Dip the rim of two martini glasses into the simple syrup then the cocoa powder.  Set aside.

In a cocktail shaker, add ice, espresso, coconut cream, simple syrup, vanilla extract and salt.

Shake vigorously for a minute or so.  Pour into two martini glasses and garnish with coffee beans. 

Option to add a splash of NA vodka if desired.

Other toppings could be a dollop of whipped cream, chocolate sauce, or a caramel drizzle.

Salted Caramel Simple Syrup

1 cup granulated sugar

1 cup water; divided

1 tsp. vanilla extract

1/2 tsp. salt

To a small saucepan add the sugar and half of the water.

Over medium high heat, allow the sugar to completely dissolve and come to a boil.  Without stirring, allow it to cook for 10 minutes and tun an amber color.

Pull the pot off the heat and pour in the rest of the water, the vanilla extract and the salt.

Place it back on the stove and stir until it comes to a boil.  Remove from heat, cover with a lid, and allow the Caramel Simple Syrup to come to room temperature.

Pour into an airtight glass bottle or container and store in the refrigerator (up to 3 months).