Espresso martinis are all the rage, but this recipe helps you join in on the fun without the addition of alcohol. Whether it’s the end of October and you’re looking for a beverage to bring along while trick-or-treating or it’s Valentine’s Day and you want a chocolatey way to perk up at the end of the night without the booze—this espresso martini mocktail is one to remember.
While some may be turned off by the sharp taste of a regular espresso martini, this mocktail has a more well-rounded flavor profile thanks to the cinnamon-cacao rim and egg white foam.
Start by making the espresso and allow to chill the fridge until ready. Prepare the martini glasses first with the cacao and cinnamon-coated rim. Then, make the cacao syrup, pour the remaining mocktail ingredients into a shaker with the syrup, and do a “dry shake” to help make the egg whites foamy. This means shaking your espresso martini mocktail first without ice, then add ice and shake again. Finally, strain and pour into the glasses.
Since this recipe uses ingredients many have in their home most of the time, after getting familiar with the steps, this may become one of your new favorite mocktails to introduce no matter the time of year or celebration.
TIPS:
- After separating the egg whites for the foam, don’t throw the yolks away! There’s a ton of nutrients waiting for tomorrow’s breakfast!
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!
The Paleo Diet Newsletter
Sign up to get free Paleo recipes, in-season meal ideas, and 7-day meal plans.
SIGN UP
Cacao Espresso Martini Mocktail
- Recipe by: Griffin McMath, ND, EDAC
- Serves: 2 drinks
- Meal: Beverage
- Serves: 2 drinks
Ingredients
4 oz espresso, chilled
2 cups pure cacao powder, divided (AIP - omit)
1 1/2 cups water
1 tbsp maple syrup
2 tsp vanilla extract
4 oz sparkling water
2 egg whites
2 tbsp cinnamon
2 tbsp 85% or higher dark chocolate, for garnish
Directions
Make cacao syrup by combining 1 ½ cups cacao powder, maple syrup, water, and vanilla extract in a medium saucepan over medium heat. Carefully bring the mixture to a boil, whisking constantly so the cacao does not burn. Cook until syrup has thickened, about 5 minutes. Remove from heat.
Make the cinnamon rim: Mix cinnamon and ½ cup cacao powder on a plate and set aside. On a separate plate, spread 1 spoonful of cacao syrup into a circle about the size of the rim of your mocktail glass. Turn one glass upside down to dip the rim evenly into the cacao syrup, then dip into the cinnamon-cacao plate. Set aside to dry and repeat with the other glass.
To a cocktail shaker, add espresso, egg whites, and cacao syrup. Shake for about 1 minute, then gently fill shaker with ice and shake for another 45 seconds. Add sparkling water to shaker and stir.
Strain mocktail into prepared glasses until about ⅔ full each. Shake remaining mocktail for about 20 seconds to create egg white foam and strain over top the mocktails.
Using a basic grater, grate a few small pieces of Paleo-approved dark chocolate over the top of the beverage as garnish, and enjoy!
Related Recipe
