Moka Pot Espresso Martini: The Cocktail Hour Upgrade
The espresso martini just got a moka pot upgrade. This homemade version is bold, boozy, and topped with a cloud of whipped coffee espuma that looks like it came straight from a craft cocktail bar. If you've got a moka pot and ten minutes, this one's absolutely worth shaking up. No fancy espresso machine required!
Espresso martinis are having a moment, and honestly, we're not surprised. Bold coffee, smooth vodka, a hit of Kahlua, and that iconic frothy top, truly the cocktail that has everything going for it. Our moka pot espresso martini skips the expensive bar tab and delivers all of that at home, complete with a hand-whipped espuma you'll want to put on everything.
Why We Love This Recipe
The moka pot is the secret weapon here. It brews coffee with the same rich intensity as espresso that is deep, concentrated, and full of that dark roast character that makes an espresso martini worth drinking. The whipped espuma on top isn't just for looks; it adds a silky, slightly sweet layer that balances the whole cocktail beautifully. This is the kind of drink that makes guests think you've been moonlighting as a bartender.
What You'll Need
- 2 oz vodka
- 1 oz Kahlua
- 3 oz moka pot coffee (brewed and cooled), plus 1 oz for the espuma
- 1 oz granulated sugar
- Ice
- 3 espresso beans, for garnish
How to Make It
-
Brew and cool your coffee. Brew a full batch of moka pot coffee and set it aside to cool. You'll use 3 oz in the shaker and 1 oz for the espuma, so brew a little extra.
-
Make the espuma. In a small bowl, combine 1 oz of moka pot coffee with 1 oz of granulated sugar. Whisk vigorously by hand or use a small hand frother until the mixture turns light, airy, and ribbon-like. Set aside.
-
Build your shaker. Add the vodka, Kahlua, and 3 oz of cooled moka pot coffee to a cocktail shaker. Fill with ice.
-
Shake like you mean it. Seal the shaker and shake hard for a full minute. The ice, the coffee, the spirits — they need to get acquainted properly. This is what gives you that beautiful frothy layer underneath the espuma.
-
Strain and top. Strain into a chilled martini glass, then spoon or pour the whipped espuma gently over the top. Finish with 3 espresso beans right in the center.
Pro Tips
- Use a burr grinder for the best extraction. The quality of your moka pot coffee makes or breaks this cocktail. We recommend the Baratza Encore Conical Burr Coffee Grinder for a consistent grind that pulls maximum flavor out of every brew.
- Cool your coffee before shaking. Hot coffee will melt the ice too fast and dilute your drink. Brew ahead and let it cool on the counter, or pop it in the fridge for 10 minutes if you're in a hurry.
- Don't skip the full minute shake. It feels like a lot, but that long shake is what creates the natural foam layer underneath your espuma and chills the drink down properly.
- A moka pot sized right for cocktails. A 3-cup or 6-cup moka pot is perfect for this recipe. Check out our full selection of Bialetti Moka Pots if you're ready to upgrade your brew setup.
What Does It Taste Like?
The first sip hits with a wave of cool, concentrated coffee — roasty, slightly bitter, and deeply satisfying. The Kahlua adds a layer of sweetness and a whisper of vanilla that rounds out the vodka's edge. Mid-palate, everything comes together in this smooth, almost creamy balance that you don't expect from a shaken cocktail. Then the espuma kicks in. It's light and airy, with just enough sweetness to soften the whole experience without making it feel like dessert. The three espresso beans on top are the final move, give them a little press with your finger before you sip and you'll get a hit of fresh coffee aroma with every drink.
Watch Us Make It
Your Turn
Give this one a shake and let us know how it goes. Are you a purist who keeps it classic, or are you already thinking about ways to remix it?