Creme Brulee Espresso Martini

There’s a new trendy drink going viral on social media every day lately. From nonalcoholic delights such as cranberry cream whipped ginger ale to boozy favorites like a Negroni sbagliato, there’s no shortage of tasty sips to try at home. And as the holidays—particularly New Year’s Eve—approach, creators have been busting out their kitchen torches to shake up their take on a creme brulee espresso martini.

Many of these viral recipes look absolutely delicious, but they often require specialized equipment and planning to prepare for a crackly, caramelized sugar rim or topping that you can crack with a spoon. I don’t know about you, but I’m a little nervous about torching the rim of my delicate martini glasses. Last I checked, shattered glass does not make a great cocktail garnish.

That’s why our recipe skips the theatrics but still delivers all the great taste and presentation that one expects and desires from a creme brulee espresso martini recipe. Using a smart blend of store-bought flavored syrups and an easy homemade creme brulee cold foam, this martini tastes just like the others—but with far less hassle. In fact, you’ll likely find yourself leisurely sipping your martini while those other poor saps are stuck refueling their kitchen blow torch with butane. Cheers to thinking drinking smarter, not harder.

Ingredients for a Creme Brulee Espresso Martini

• Creme brulee cold foam: Homemade cold foam isn’t just for coffee drinks; it’s the perfect topper for a creme brulee espresso martini recipe too. This simple creme brulee-flavored cold foam is made by shaking equal parts heavy cream and whole milk with a blend of caramel- and toasted marshmallow-flavored syrups, plus a touch of vanilla extract.
• Vodka: Vodka is the base for many espresso martini recipes. Use your favorite vodka brand or whatever you have on hand.
• Espresso: For the best taste, use freshly brewed and cooled espresso. If you don’t have an espresso machine, swap in an equal amount of cold brew concentrate.
• Coffee liqueur: Kahlua is our go-to for espresso-based cocktails like white Russians and espresso martinis.
• Vanilla syrup: Creme brulee is a vanilla-forward dessert; therefore, we recommend using a vanilla-flavored syrup instead of classic simple syrup when shaking up a creme brulee espresso martini.
• Ice: This holiday cocktail is shaken, not stirred—just like James Bond’s Vesper martini. Shaking an espresso martini is key to achieving that luscious, coffee-flavored foam on top.
• Garnish: Skip the torch: Instead, rim your glass with brown sugar and garnish the drink the traditional way with three coffee beans floating on top. You can also choose to make an optional caramelized sugar disk, which is made with granulated sugar and water on the stovetop, to float on top of the cold foam.

Directions

Step 1: Make the cold foam

Place a martini glass in the freezer to chill while preparing the cocktail. Meanwhile, combine the heavy cream, milk, flavored syrups and vanilla extract in a small jar. Use a hand-held milk frother to froth the ingredients until foamy. Alternatively, seal the jar with a lid and shake vigorously for one minute.

Step 2: Shake the martini

To mix the martini, combine the vodka, espresso, coffee liqueur and vanilla syrup in a cocktail shaker. Top with ice and then shake hard until the ingredients are thoroughly chilled and foamy.

Step 3: Assemble

Remove the martini glass from the freezer. Dip the rim in cool water, then dredge it through brown sugar to coat.

Strain the cocktail into the glass.

Then slowly top with the creme brulee cold foam. Garnish with coffee beans. Sip and enjoy.

Step 4: Make an optional no-torch caramelized sugar disk topping

Line a baking sheet with parchment and set aside. Then, combine the sugar with the water in a small skillet.

Cook over high heat (do not stir) until the sugar melts and caramelizes.

Next, carefully pour the mixture onto the parchment to form a thin disk. Let it cool and harden completely.

To use, peel off the parchment and float the disk on top of the cold foam on the finished cocktail. Give the sugar disk a satisfying crack with a spoon before sipping.

Creme Brulee Espresso Martini Variations

• Make a mocha creme brulee martini: Add chocolate for extra decadence. Swap in chocolate syrup for the vanilla syrup and prepare as directed. For garnish, add a dusting of cocoa powder or a few chocolate curls.
• Prep a pumpkin spice creme brulee espresso martini: For a fall-ready version of this recipe, try making an espresso martini inspired by pumpkin creme brulee. To do so, use pumpkin cream cold foam and garnish with cinnamon. In the martini, reduce the vanilla syrup to 1/2 ounce and add 2 teaspoons of caramel syrup and 1 teaspoon of toasted marshmallow syrup.

How to Store Creme Brulee Espresso Martini

You can store the components for a creme brulee espresso martini in separate sealed jars or containers and refrigerate for up to two days. Shake each to reincorporate air into the cocktail and cold foam before serving.

Creme Brulee Espresso Martini Tips

What’s the best type of glass for a creme brulee espresso martini?

Whenever you make a martini, keep it classic by using a martini glass. Aside from looking elegant, the shape of this cocktail glass is designed with purpose in mind. The long stem allows one to hold the cocktail by the stem, preventing the heat of one’s hands from warming the drink. Further, the wide mouth of a martini glass provides better aeration, so all the wonderful aromas of the cocktail can be enjoyed with every sip.

What’s the best vodka for a martini?

The best vodka brand for a martini is a clean, high-quality spirit with a natural flavor that complements the other ingredients in the cocktail. For sweet dessert martinis and espresso martinis, choose a vodka with a rich, smooth flavor profile. Avoid those that have a harsh alcohol flavor, as it will detract from the luxurious coffee and creme brulee flavors in this dessert cocktail.