Espresso martinis are all the rage, but maybe you’re looking to join in on the fun without the addition of alcohol. Whether it’s the end of October and you’re looking for a mocktail to bring along with you trick-or-treating or it’s Valentine’s Day and you’re looking for a chocolatey way to perk up at the end of the night without the booze, this espresso martini 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 cacao, chocolate and cinnamon-coated rim, and the foam from the egg white.
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:
- Prepare the mocktail 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 shake the mocktail in a shaker first without ice, then add ice and shake again, and finally, strain and pour into the glasses.
- Don’t throw those yolks away, there’s a ton of nutrients in them waiting for tomorrow’s breakfast!
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Details
- 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, optional (rim of glass)
2 tbsp 85% or higher of dark chocolate, grated (garnish)
Directions
Make the espresso and allow to chill in the fridge until ready with the other ingredients.
Pour the cinnamon and an additional 1/2 cup of cacao powder for the optional glass rim coating and mix on a plate, set aside.
Make the cacao syrup by combining the 1 2/2 cups of cacao powder, maple syrup, water, and vanilla extract in a medium saucepan over medium heat. Carefully bring the mixture to a boil and whisk constantly so the cacao does not burn. After five minutes, the cacao syrup will have thickened. Remove from the heat.
Take a clean spoon and plate and scoop one spoonful of cacao syrup onto a separate plate and spread it into a circle about the size of the rim of the martini glass. Take one clean martini glass at a time, turn it upside down, and delicately dip the rim of the glass evenly into the chocolate, then dip over the second plate onto the mixture of cacao powder and cinnamon. Turn right side up and carefully set aside to dry while making the cocktail. Repeat with the other glass.
To a clean cocktail shaker, add chilled espresso, egg whites, and freshly made cacao syrup. Shake for about a minute. After one minute of shaking, gently add ice until the shaker is full, and shake for another 45 seconds.
Add sparkling water to the shaker, and stir the mixture.
Strain the mocktail into the martini glasses that have been set aside until they are about 2/3 full. The remainder of the mocktail in the shaker should be shaken yet again for about 20 seconds to ensure optimal foam from the egg whites. Then strain and pour this remainder into the two martini glasses.
Using a basic grater, grate a few small pieces of Paleo-approved dark chocolate over the top of the beverage as garnish, and enjoy!
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