Espresso Mocktini Recipe

1. Brew

Pull two fresh espresso shots (approximately 60 ml total). If your espresso is extremely strong or concentrated, stir in up to 15 ml hot water to reach a balanced intensity.

2. Allow the espresso to rest 20–30 seconds so it’s hot but not scalding before mixing with the syrup and ice.

3. Make syrup

In a small container, combine demerara sugar and warm water. Stir until sugar dissolves completely. Stir in vanilla extract. This creates a quick demerara-vanilla syrup. Taste and adjust sweetness: add another 1/2 tsp sugar dissolved in warm water if you prefer sweeter.

4. Let the syrup cool slightly (30–60 seconds) before adding to chilled ingredients so it blends evenly.

5. Prepare cream

In a small jar or measuring cup, combine heavy cream and milk (if using). Gently shake or stir to slightly thicken but do not fully whip — you want a pourable, silky cream layer. Chill briefly if not already cold.

6. Fill a cocktail shaker with 4 ice cubes.

7. Shake

Pour the brewed espresso and the vanilla-demerara syrup into the shaker over the ice. Secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker feels cold and a light froth forms.

8. Strain

Double-strain the shaken espresso into a chilled coupe or martini glass to remove ice shards and produce a smooth surface.

9. Layer cream

Using the back of a spoon held just above the espresso surface, slowly pour the cream mixture to float a thin creamy layer on top. For a marbled effect, pour a little faster so the cream ribbons through the espresso.

10. Garnish

Place 3 espresso beans on top of the cream and optionally grate a little demerara or cocoa over the surface for aroma and visual contrast.

11. Serve immediately while still cold and with a small spoon for sipping the cream layer if desired.