This creamy espresso martini with Baileys is ready in five minutes and tastes like dessert in a glass. Follow the tips to get a thick, stable foam every time.
Coffee and cocktails combined — the best of both worlds in one elegant glass.
A creamy espresso martini is a chilled cocktail made with freshly brewed espresso, vodka, Kahlúa, and Baileys Irish Cream, shaken vigorously with ice until a dense foam forms on top. It takes about five minutes to prepare and makes a perfect after-dinner or special-occasion treat.
Why You’ll Love This Creamy Espresso Martini
- It’s coffee and a cocktail — rich coffee flavor with a boozy kick.
- Ready in five minutes — quick to make and impressive to serve.
- Baileys adds silkiness — Irish cream creates a velvety texture that elevates the classic recipe.
- Achievable foam — the glossy top is the result of proper technique, not luck.
Ingredients You’ll Need
(Full measurements are in the recipe card below.)
- Espresso — freshly brewed and cooled to room temperature. An espresso machine, moka pot, or Nespresso works well. If you don’t have any of those, cold brew concentrate or 1 tsp instant espresso dissolved in 2 tbsp hot water (cooled) can substitute, but they won’t foam as well.
- Vodka — use a decent-quality vodka. Vanilla or espresso-flavored vodka are good alternatives.
- Kahlúa coffee liqueur — provides the coffee backbone; don’t replace it entirely with Baileys.
- Baileys Irish Cream — adds the creamy, dessert-like character. For dairy-free, use Baileys Almande.
- Ice — fill the shaker generously; plenty of ice helps chill and aerate the drink.
- 3 espresso beans for garnish — the traditional finishing touch. Use plain espresso beans rather than chocolate-covered ones so they float on the foam.
How to Make a Creamy Espresso Martini
- Brew and cool the espresso. Pour the espresso into a small bowl and let it cool completely. Ten to fifteen minutes in the fridge is usually enough. Hot espresso will melt the ice and prevent good foam from forming.
- Chill your glasses. Place martini or coupe glasses in the freezer for about 10 minutes so they’re cold when you serve.
- Combine ingredients in a shaker. Add the cooled espresso, vodka, Kahlúa, and Baileys to the cocktail shaker.
- Add ice and shake hard for 30–45 seconds. Vigorous, sustained shaking aerates the espresso oils and creates the thick foam on top. Use a timer if needed.
- Strain immediately into chilled glasses. Pour quickly to capture the foam. Tilting the shaker helps get all the liquid and foam out.
- Garnish and serve. Place three espresso beans on top and serve right away.
Tips for the Best Results
Cool the espresso completely. Warm espresso dilutes and prevents foam. Ten minutes in the fridge is sufficient.
Shake for the full 30–45 seconds. The foam comes from aerating the natural oils in the coffee — short shakes only produce bubbles, while a long, vigorous shake yields a thick, lasting foam.
Strain without delay. Pour into the glass immediately after shaking; the foam begins to collapse seconds after you stop.
Variations
- Classic (no Baileys) — replace Baileys with ½ oz simple syrup and ½ oz heavy cream for a less sweet, more coffee-forward cocktail.
- Vanilla espresso martini — use vanilla vodka for a warmer, sweeter profile.
- Extra creamy — add a splash of heavy cream in addition to Baileys for a richer drink.
- Decaf — use decaf espresso shots for the same flavor without the caffeine.
- Dairy-free — substitute Baileys Almande or full-fat coconut cream for a non-dairy version.
- Peppermint — add a small splash of peppermint schnapps for a holiday twist.
FAQs
How do you get the foam on top of an espresso martini?
Use freshly brewed espresso and shake vigorously for 30–45 seconds with plenty of ice. The natural oils in fresh espresso create a stable foam when aerated; cold brew and instant espresso won’t foam the same way.
Can I make this without an espresso machine?
Yes — use an equal amount of cold brew concentrate, or dissolve 1 tsp instant espresso powder in 2 tbsp hot water and cool completely before using.
Can I use Baileys instead of Kahlúa?
You can, but the cocktail will be less coffee-forward. Kahlúa provides the coffee backbone while Baileys adds creaminess. Using both gives the best balance.
Creamy Espresso Martini Recipe With Baileys
Ingredients
- 4 oz vodka
- 2 oz Bailey’s Irish Cream liqueur
- 1 oz Kahlúa
- 4 shots espresso
- 1 cup ice
Instructions
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Brew your espresso using your preferred method. If you don’t have an espresso machine, a moka pot or strong stovetop brew works. Chill the espresso in the refrigerator for about 10–15 minutes.
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Place your martini glasses in the freezer for 10 minutes to chill.
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In a cocktail shaker, combine the vodka, Baileys, Kahlúa, and chilled espresso.
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Add a generous amount of ice to the shaker. The more ice, the colder and better aerated the drink will be.
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Secure the lid and shake very hard for 30–45 seconds. This vigorous shaking creates the desirable frothy top.
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Remove the glasses from the freezer and strain the cocktail into the chilled glasses. Use a fine strainer if you prefer a smoother pour without ice shards.
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Garnish with three espresso beans or a light dusting of cocoa powder and serve immediately.
Nutrition
Nutrition values are provided as a general guide and may vary depending on ingredients and serving sizes. Consult a professional for personalized dietary advice.
Other Caffeinated Drinks You May Enjoy
- Starbucks Vanilla Iced Coffee (copycat recipe)
- Fluffy Whipped Dalgona Coffee
- Bulletproof Coffee for Intermittent Fasting (Keto)
- Biscoff Cookie Butter Latte
- Starbucks Sweet Cream Cold Foam recipe
If you try this martini, please leave a comment and a star rating. I love seeing your creations — tag @basicswithbails on social media and share your photos.