Espresso Mocktini
A vigorous ice shake aerates the espresso into a small stemmed drink. Soy milk softens the coffee and maple adds measured sweetness; this is an alcohol-free coffee cocktail rather than a milk-heavy iced latte.
Non-alcoholicMake it like a pro.
About 5 minutes hands-on plus 10–15 minutes cooling; total assumes freshly brewed espresso.
- 01
Brew and weigh 60 g espresso. Cool the cup in an ice-water bath until cold, about 10–15 minutes; no bath water goes into the drink.
- 02
Add the cold espresso, soy milk, maple syrup and measured shaking ice to a secure cocktail shaker.
- 03
Shake hard for 15–20 seconds. Strain into a chilled small coupe, leaving the ice behind, and serve with its natural coffee foam. No coffee beans or cocoa garnish is included.
Tools for This Recipe
Helpful equipment for making this recipe at home.
A practical stainless-steel shaker for chilled cocktails and mocktails.
View on AmazonJiggerOXO SteeL Double JiggerOXOA compact double-ended measure for consistent drink proportions.
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Easy swaps
- Use 60 g decaffeinated espresso for a lower-caffeine variation; caffeine content is still product-dependent.
- Replace 30 mL soy milk with 30 g cold whole milk for a dairy variation, recalculating from its food reference.
Mixpert tips
- Cool espresso before sealing the shaker; the reference does not shake hot liquid.
- A modest natural coffee foam is expected; this drink has no egg white or whipped topping.
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Espresso Mocktini FAQs
Is an espresso mocktini alcoholic?
This reference has no vodka, coffee liqueur or alcoholic bitters. It is made from espresso, soy milk and maple syrup, shaken with ice that is strained out.
Why does my espresso mocktini have little foam?
Foam depends on the espresso and shaking. Use freshly prepared but fully cooled espresso, enough shaking ice, and a firm 15–20-second shake; no fixed foam height is promised.
Can I replace espresso with cold brew in this mocktini?
Cold brew has a different concentration and flavor, and may produce less foam. It can be a variation, but use a measured ready-to-drink portion and its own nutrient basis rather than assuming equal strength.