Ingredients
Scale
- 2 shots (2 oz) of fresh espresso, chilled
- 1 tablespoon pumpkin puree (canned or fresh)
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup ice cubes
- Optional: 1 tablespoon heavy cream or oat milk for extra richness
- Garnish: Whole coffee beans or a dusting of cinnamon
Instructions
- Step 1: Brew and Chill. Start by brewing two shots of high-quality espresso. If you do not have an espresso machine, you can use 1/4 cup of very strong cold brew concentrate or instant espresso powder mixed with hot water. Allow the coffee to cool completely before using it, as hot liquid will melt the ice too quickly and dilute your drink.
- Step 2: Combine the Ingredients. Add the chilled espresso, pumpkin puree, pumpkin pie spice, maple syrup, vanilla extract, and cream (if using) into a cocktail shaker. Ensure the pumpkin puree is smooth before adding it to help it incorporate better into the liquid. If you do not have a shaker, a mason jar with a tight-fitting lid works perfectly.
- Step 3: Shake Vigorously. Fill the shaker with plenty of ice. Secure the lid and shake hard for at least 20 to 30 seconds. This is the most important step for a mocktail espresso martini because the shaking creates the signature frothy foam on top. You should feel the shaker get very cold to the touch.
- Step 4: Strain and Serve. Double strain the mixture through a fine-mesh sieve into a chilled coupe or martini glass. Straining through a sieve ensures that any small bits of pumpkin fiber or spice clumps stay out of your glass. Top the foam with three coffee beans for luck or a light dusting of extra pumpkin pie spice.
- Cook Time: 10 minutes