Rumchata Espresso Martini Cocktail Recipe
This recipe mixes up RumChata, espresso, and vodka for a creamy, satisfying cocktail. I find the steps straightforward, and you really don't need a bunch of fancy gear.
Equipment
- Cocktail shaker
- Strainer
- Jigger or measuring spoons
- Martini glass or coupe glass
- 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
- First, I fill the shaker with ice. Gotta get everything cold fast.
- 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
Chilled glasses are a game-changer—they keep the drink cold and just make everything taste better. If you don't have an espresso machine, strong cold brew works, but the foam might not be as thick.
RumChata is sweet and spicy, so I skip adding sugar. If the drink feels too strong, I sometimes add a splash more RumChata or a bit of milk to mellow it out.
Don't be afraid to play with the coffee liqueur or vodka amounts. I switch up the vodka now and then, but honestly, any basic unflavored one is fine.
Leftover espresso? Toss it in the fridge for a few hours and use it later. Just make sure to serve the cocktail soon after shaking—that's when the creamy layer is at its best.