Chai Espresso Martini

5 from 1 vote

Spice up a classic espresso martini with the cozy flavors of chai! Think of a boozy dirty chai latte with vodka, espresso, a splash of milk, and chai spices like cinnamon, cardamom, and cloves. Enjoy this festive cocktail during the cooler months as a delicious holiday season pick me up.

Prep Time3

Total Time3

Course: Drinks

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: drink

Calories: 136kcal

Author: Olivia Parsons

Ingredients

For the Chai Concentrate

2 cups water
¼ cup granulated sugar
6 chai tea bags

For the Espresso Martini

1½ oz vodka
1½ oz chai concentrate homemade or store bought
1 oz fresh brewed espresso cooled
½ oz kahlúa or another coffee liqueur
½ oz milk or cream use dairy-free if preferred
5 ice cubes

Instructions

Make the Chai Concentrate

Add the water and sugar to a small saucepan. Add the tea bags and gently submerge. Turn the heat to medium-high and bring to a boil, then lower to a simmer. Simmer for 15 minutes at a gentle bubble, stirring to ensure all the sugar dissolves.
Remove from the heat and allow the tea to steep for another 15 minutes. Discard the tea bags and allow the concentrate to cool completely. Pour into a bottle and keep in the fridge for up to 3 weeks.

Make a Chai Espresso Martini

Add all of the espresso martini ingredients to a cocktail shaker. Close tightly and shake for 30-60 seconds until the outside is frosty.
Remove the small cap of the shaker and/or strain into a chilled coupe or martini glass. Garnish with a star anise. Enjoy responsibly!

Notes

Chai concentrate: Use my recipe for a homemade chai concentrate here, or use a store bought version.
Dairy-free: Use coconut cream or a dairy-free milk of your choice instead.
Batching: Because they need to be shaken to achieve the beautiful foam on top, espresso martinis are tricky to batch. The most you can likely fit in your cocktail shaker is 2 drinks. Be patient if making for a crowd.

Nutrition facts are an estimate.

Nutrition