Diana’s Chai Espresso Martini Recipe

Make syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Add smashed ginger, ground cinnamon, cardamom pods, cloves, peppercorns and star anise (if using). Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes to infuse spices. Remove from heat and let steep 20–30 minutes for stronger flavor. Strain through a fine mesh sieve into a clean jar. Cool to room temperature. Refrigerate up to 2 weeks.

Prepare espresso

Brew 1 oz fresh espresso. If making the cocktail immediately, let the espresso cool slightly (30–60 seconds) so it’s hot but not scalding; chilled espresso works too—if chilled, reduce ice slightly to avoid over-dilution.

Warm the cookie butter (optional)

If the cookie butter is stiff, place 1/2 tablespoon in a small microwave-safe dish and warm for 5–8 seconds until softened but not liquid. This helps it incorporate into the cocktail.

Combine ingredients

In a cocktail shaker, add the warmed cookie butter, 2 oz vodka, 1 oz espresso, 0.75 oz chai spice syrup (or 0.75 oz chai concentrate), 0.5 oz vanilla liqueur (or syrup), and 0.5 oz coffee liqueur if using. Add a generous scoop of ice (about 1 cup).

Shake

Shake vigorously for 15–25 seconds. The goal is to both chill and emulsify the cookie butter with the espresso so the cocktail is frothy and silky. If the cookie butter resists incorporating, shake 10 seconds, then strain liquid into a clean shaker, add fresh ice and shake again.

Double strain and serve

Double-strain the cocktail through a fine mesh strainer into a chilled martini or coupe glass to catch any cookie butter solids and ice shards. A nice crema should form from the espresso and vigorous shaking.

Sprinkle a light dusting of ground cinnamon or chai spice over the crema, add a pinch of cookie crumbs on one side of the glass and float 2–3 whole coffee beans if desired. Serve immediately.