Bobbie'sKitchen
Cocktails & Mocktails

Chai Espresso Martini

A velvety espresso martini with warm chai spices, vanilla and a creamy finish.

Chai Espresso Martini, photographed by Bobbie
The original food picture from Bobbie's recipe card.
Makes 1 drink (or a pitcher for 8) 5 minutes to mix with prepared chai espresso mix; mix requires 5 minutes warming plus coolingBuy ingredients on Amazon Make a shopping list for this
Contains alcoholAdults onlyContains dairyMake ahead

Contains alcohol — adults only. Contains dairy when made with cream or Baileys. Card heading states 5 minutes total and 0 minutes cook (just mix); chai espresso mix is warmed for 5 minutes separately. The card's mix yield of about 1 cup is preserved although its liquid ingredients total more than that. Pitcher: mix with ice in a large pitcher; shake individual servings for the best froth or stir gently and serve over ice. Tips: use fresh espresso; adjust sweetness; Baileys or cream with sweetened condensed milk gives a richer flavor; chill martini glasses; use homemade chai concentrate; try half-and-half or nondairy creamer; nutmeg or cardamom adds a festive touch. Variations: 1 oz pumpkin purée and pumpkin spice; ½ oz salted caramel syrup; white chocolate liqueur instead of coffee liqueur. Mocktail: use decaf espresso, chai concentrate and cream, omitting vodka and coffee liqueur. Mix keeps airtight refrigerated up to 1 week; cocktail without ice can be made up to 24 hours ahead and refrigerated. Pair with pumpkin pie, pecan tarts, chocolate desserts, bourbon-glazed nuts, spiced shortbread, caramel cheesecake, charcuterie or warm cinnamon rolls.

Ingredients

Chai espresso mix (about 1 cup, enough for 8 drinks, as printed)

  • 1 cup strongly brewed espresso (or 4 shots, cooled slightly)
  • ½ cup chai tea concentrate (store-bought or homemade)
  • ¼ cup maple syrup or brown sugar syrup
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon

Cocktail (1 drink)

  • 2 oz vodka (60 ml)
  • 1 oz chai espresso mix (30 ml)
  • 1 oz coffee liqueur (Kahlúa or similar) (30 ml)
  • 1 oz heavy cream or Baileys (30 ml)
  • Dash of cinnamon or chai spice

Garnish

  • Cinnamon sugar rim (optional)
  • 3 coffee beans
  • Star anise (optional)
  • Light dusting of cinnamon

Pitcher (8 servings)

  • 16 oz vodka (480 ml)
  • 8 oz chai espresso mix (240 ml)
  • 8 oz coffee liqueur (240 ml)
  • 8 oz heavy cream or Baileys (240 ml)

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Method

  1. 1

    Make the chai espresso mix: in a small saucepan, combine espresso, chai tea concentrate, maple syrup, vanilla and cinnamon. Warm over low heat for 5 minutes, just until combined. Do not boil. Let cool and store in the refrigerator for up to 1 week.

  2. 2

    Prepare the glass (optional): run a lemon wedge around the rim of a martini glass. Dip the rim in a mixture of cinnamon and sugar.

  3. 3

    Make the cocktail: in a cocktail shaker, combine vodka, chai espresso mix, coffee liqueur and heavy cream (or Baileys). Fill with ice and shake vigorously for 15–20 seconds until creamy and frothy.

  4. 4

    Strain and serve: strain into the prepared martini glass.

  5. 5

    Garnish and enjoy: top with 3 coffee beans, a star anise and a light dusting of cinnamon.

Get this in a pack

Chai Espresso Martini is printed in Holiday Cocktails & Mocktails

29 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside

$9

Or get every pack in one go: The Whole Kitchen Collection — $39

From Bobbie's “Bobbie's Recipe Card 99”. Written up by Bobbie's Kitchen · Updated 26 October 2026