When I want a drink that’s creamy and loaded with coffee flavor, I reach for a RumChata Espresso Martini. This cocktail brings together the smooth, cinnamon-vanilla vibe of RumChata with bold espresso and vodka for a sweet but balanced sip.
The recipe’s honestly pretty simple and doesn’t ask for much. Just a handful of ingredients and you’re good to go.
I love serving this at small get-togethers, or even just when I need a treat after a long day. Even if you’re just starting out with cocktails, this one comes together pretty easily.
The flavors play off each other nicely, which is probably why it’s always a hit with friends.
Equipment
- Fine mesh strainer (optional)
- Small spoon
Ingredients
Here’s what I use:
- Rumchata 2 ounces
- Vodka 1 ounce
- Fresh espresso 1 ounce
- Coffee liqueur* 0.5 ounce
- Ice As needed
- Coffee beans** 3 garnish
- * Optional: Coffee liqueur gives it a little extra coffee oomph.
- ** Optional: Whole beans look nice as a garnish if you’re feeling it.
Instructions
- Then I add RumChata, vodka, fresh espresso, and coffee liqueur if I’m in the mood for more coffee flavor.
- Shake it hard—about 15 seconds does the trick. That gets it cold and frothy.
- I strain it into a martini glass, making sure no ice sneaks in.
- Drop three coffee beans on top for garnish, and that’s it. Ready to serve.
Want two drinks? Just double everything and follow the same steps.
Notes
Tasting Notes
The first thing I notice is that sweet, creamy smell from the RumChata—lots of cinnamon, a little vanilla. After a second, the coffee aroma comes through.
On the first sip, it’s all about that smooth, creamy texture. RumChata makes it taste kind of like horchata, but with a boozy twist.
The espresso brings a deep coffee flavor that keeps things from getting too sweet.
Flavors I pick up:
- Creamy vanilla from RumChata
- Warm cinnamon
- Bold coffee
- Light hints of chocolate
It’s not a bitter drink. The espresso balances the sweetness, and the finish is pretty short.
I get a bit of warmth from the alcohol, but nothing harsh or overwhelming.
I like how the flavors play together—nothing’s too strong or out of place. The cocktail feels rich, but not heavy, and it’s easy to sip slowly.
Must Have Ingredients
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Substitute
Sometimes, I just don’t have RumChata at home. When that happens, I’ll reach for another creamy liqueur or try something else from this list.
If I’m craving a stronger coffee kick, I’ll sometimes use Kahlúa or another coffee liqueur. The drink turns out bolder, definitely less creamy, but it’s not a bad change.
For vodka, there’s lots of wiggle room. Plain or vanilla vodka is classic, but rum works too—just changes the flavor a bit.
Espresso isn’t always on hand for me. Any strong brewed coffee or cold brew is a good stand-in.
Need it dairy-free? Almond milk or oat milk creamers do the trick. The drink stays smooth and still tastes pretty darn good.
Here’s a quick cheat sheet I use:
- No RumChata? Bailey’s, horchata liqueur, or a homemade mix.
- No espresso? Strong coffee or cold brew.
- No vodka? Try rum, or just skip it if you want less alcohol.
- No dairy? Plant-based creamers are your friend.