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Gingerbread espresso martini with a cookie-crumb rim and cinnamon-dusted foam in a martini glass.

Gingerbread Espresso Martini

Gingerbread Espresso Martini is a festive coffee cocktail made with vanilla vodka, espresso, coffee liqueur, and gingerbread syrup, finished with a cinnamon cookie rim.
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Course: Drinks
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Syrup Cool Time: 20 minutes
Total Time: 35 minutes
Servings: 1 cocktail
Calories: 280kcal
Author: Hannah Cooking
Cost: $5

Equipment

  • 1 Cocktail shaker (With strainer)
  • 1 Jigger (For measuring)
  • 1 Espresso machine or coffee maker (Brew strong coffee/espresso)
  • 1 Martini glass (Chilled)
  • 2 Shallow plates (For rim coating)
  • 1 Fine-mesh strainer (For cinnamon dusting)
  • 1 Saucepan (For syrup (optional homemade))

Ingredients

Cocktail

  • 2 oz vanilla vodka
  • 1 oz espresso or strong coffee - cooled
  • 1 oz coffee liqueur - (Kahlua)
  • 1 oz gingerbread syrup
  • ice - for shaking

Rim Coating

  • ¼ cup crushed gingerbread cookies or graham crackers - rim
  • 2 tablespoon granulated sugar - rim
  • ½ teaspoon ground cinnamon - rim
  • as needed corn syrup or simple syrup - rim adhesive

Homemade Gingerbread Syrup (optional)

  • 1 cup water
  • 1 cup brown sugar
  • 2 tablespoon molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Garnish

  • ground cinnamon - for dusting
  • mini gingerbread cookies - garnish
  • whipped cream - optional

Instructions 

  • Heat water, brown sugar, molasses, and spices in a saucepan. Simmer for 5 minutes, then let cool completely.
  • Brew espresso or strong coffee and allow to cool completely.
  • Dip the rim of a martini glass in syrup, then coat in a mixture of crushed cookies, sugar, and cinnamon.
  • Add vanilla vodka, cooled espresso, coffee liqueur, and gingerbread syrup to a shaker with ice. Shake vigorously for 30 seconds.
  • Strain into the prepared martini glass, ensuring foam stays on top.
  • Dust with ground cinnamon. Garnish with mini gingerbread cookies and optional whipped cream.

Notes

Make the gingerbread syrup ahead of time for convenience. Store leftovers in the fridge for up to a week. Great for other holiday drinks too!

Nutrition

Serving: 1cocktail | Calories: 280kcal (14%) | Carbohydrates: 32g (11%) | Protein: 1g (2%) | Fat: 1g (2%) | Sodium: 25mg (1%) | Potassium: 60mg (2%) | Sugar: 28g (31%) | Calcium: 10mg (1%) | Iron: 0.2mg (1%)