There’s just something about mixing smooth espresso with the nutty sweetness of almond that feels so right. I love how this riff on the classic espresso martini brings together bold coffee flavor and the cozy taste of toasted almonds.
This toasted almond espresso martini gives you a rich, balanced cocktail that’s a breeze to make—perfect for capping off a meal or kicking off a night in.
I made this recipe for anyone who likes coffee cocktails but wants something a bit different from the usual espresso martini or white Russian. The combo of vodka, coffee liqueur, and almond flavor turns each sip creamy, a little sweet, and honestly, pretty deep.
You won’t need anything fancy—just some basic equipment, a few good ingredients, and a few simple steps. Shake up your own almond espresso martini at home and see if it doesn’t end up as your new favorite coffee cocktail.
Toasted Almond Espresso Martini Cocktail Recipe
I like this drink because it blends the boldness of espresso with the smooth sweetness of amaretto and cream. The toasted almond garnish? It adds a warm, nutty aroma that just works with the coffee notes.
Equipment
To do this right, I rely on tools that mix and chill the drink evenly. A cocktail shaker is essential because it brings the espresso, vodka, and cream together while cooling everything down in a snap.
- Cocktail shaker – for mixing and chilling
- Jigger – to measure ingredients
- Fine mesh strainer – to catch any ice shards
- Espresso machine or coffee maker – to brew fresh espresso
- Small skillet or oven tray – for toasting almonds
- Martini glass – I always chill it first
- Bar spoon – handy for stirring or layering if you want
Chilling the glass keeps the drink cold longer. Toasting the almonds in a dry skillet really brings out their flavor before you sprinkle them on top.
Ingredients
Getting the flavor right depends on using fresh espresso and a good mix of spirits. I usually reach for Grey Goose, Absolut, or Ketel One—they play nicely with coffee liqueur and amaretto.
- 1 ½ oz vodka
- 1 oz coffee liqueur (like Kahlúa)
- ¾ oz amaretto liqueur (Disaronno or Lazzaroni are both great)
- 1 oz fresh espresso, let it cool a bit
- ½ oz heavy cream, half-and-half, or almond milk
- Ice cubes for shaking
- Toasted almonds, finely chopped, for garnish
- Whole coffee beans for decoration (optional)
I’ll tweak the cream or milk depending on how rich I want the drink. Heavy cream makes it extra thick, while almond milk keeps things lighter.
Instructions
I always brew the espresso first so it has a minute to cool down. Then I fill the shaker halfway with ice and toss everything in.
- Brew espresso and let it cool for a few minutes.
- Add vodka, coffee liqueur, amaretto, espresso, and cream to the shaker.
I shake it hard for about 15 seconds, until the outside of the shaker feels frosty.
- Strain into a chilled martini glass using a fine mesh strainer.
- Garnish with chopped toasted almonds or a few whole coffee beans.
If I want a thicker foam, I shake a little longer. The pour should be smooth and creamy, with a subtle coffee aroma.
Notes
Freshly brewed espresso always gives the best flavor, in my opinion. Instant espresso works in a pinch, but it just doesn’t have the same aroma.
If I’m in the mood for something lighter, I’ll use almond milk instead of cream. For a richer drink, I stick with heavy cream or half-and-half.
To toast almonds, I heat them in a dry skillet over medium for 3–5 minutes until they’re golden. I have to watch them closely so they don’t burn.
Sometimes I chill the cocktail shaker before mixing to keep everything extra cold. Using good vodka and amaretto really makes a difference in the final taste.
Equipment
- Espresso machine or coffee maker
- Small skillet or oven tray
Ingredients
- 1.5 oz vodka
- 1 oz coffee liqueur like Kahlúa
- 0.75 oz amaretto liqueur such as Disaronno or Lazzaroni
- 1 oz fresh espresso let it cool slightly
- 0.5 oz heavy cream, half-and-half, or almond milk adjust to taste for richness
- Ice cubes for shaking
- Toasted almonds finely chopped, for garnish
- Whole coffee beans for garnish, optional
Instructions
- Chill a martini glass in the freezer so the cocktail stays cold and silky.
- Brew a shot of fresh espresso and let it cool for a few minutes so it doesn't melt the ice too quickly.
- Toast the almonds in a dry skillet over medium heat for 3–5 minutes, stirring often, until golden and fragrant. Let cool, then finely chop for garnish.
- Fill a cocktail shaker halfway with ice cubes.
- Add the vodka, coffee liqueur, amaretto, cooled espresso, and cream or milk to the shaker.
- Shake hard for about 15 seconds, until the outside of the shaker feels frosty and the drink is well chilled and slightly foamy.
- Double strain the cocktail through a fine mesh strainer into the chilled martini glass to catch any ice shards.
- Garnish with a sprinkle of finely chopped toasted almonds and a few whole coffee beans, if you like. Serve immediately.
Notes
Tasting Notes
The rich coffee aroma hits me first. It smells warm and a bit nutty, with just a whisper of sweetness from the amaretto.
That scent immediately makes me think of an after-dinner drink—something meant to help you unwind and feel content.
As soon as I take a sip, the espresso flavor comes forward. It’s smooth and bold, thankfully without any bitterness.
Toasted almond brings in a soft, nutty layer that keeps the coffee from feeling too strong.
The texture feels silky, almost luxurious. A light foam settles on top, so every sip has this creamy little flourish.
It’s not exactly heavy, but it still feels a bit indulgent—like a treat you probably shouldn’t have every day, but you want to anyway.
I pick up on some notes of vanilla and chocolate in the background. They blend in quietly with the coffee and almond, leaving a gentle sweetness that hangs around for a bit.
If you serve it cold, the drink stays refreshing but still manages to feel cozy somehow.
Honestly, I think it’s best after dinner, especially when I’m craving something flavorful that won’t knock me out or overload me with sugar.
