Vanilla Rooibos Espresso Martini
A caffeine-free spin on the espresso martini—vanilla rooibos concentrate, coffee liqueur, and vodka shaken into a velvety, dessert-like cocktail.
This cocktail reimagines the espresso martini using a strong vanilla rooibos concentrate instead of espresso. The result is a smoother, more dessert-forward drink with the same visual drama—foam, dark hue, and three coffee bean garnish.
Brew the rooibos triple-strength and let it cool completely. The tea's natural caramel and vanilla notes mimic the sweetness of espresso without the jitters, making this the cocktail you can enjoy at midnight without regret.
Coffee liqueur (Kahlúa or Tía María) bridges the gap between tea and classic cocktail territory. A splash of vanilla vodka reinforces the vanilla profile and gives the drink its signature kick.
For a mocktail version, skip the vodka and liqueur—shake the rooibos concentrate with a tablespoon of maple syrup and a splash of oat milk. You'll still get that gorgeous foam and a drink that tastes impossibly sophisticated.
Ingredients
- 60 ml vanilla vodka
- 30 ml coffee liqueur (Kahlúa)
- 60 ml vanilla rooibos tea (brewed triple-strength, cooled)
- 1 tsp maple syrup
- Ice
- 3 coffee beans for garnish
How to make it
- 1Brew rooibos triple-strength: 3 tea bags or 3 tbsp loose leaf in 1/2 cup water, steep 7 minutes. Cool completely.
- 2Add vanilla vodka, coffee liqueur, rooibos concentrate, and maple syrup to a cocktail shaker filled with ice.
- 3Shake vigorously for 15 seconds—the hard shake is what creates the crema-like foam on top.
- 4Strain into a chilled coupe or martini glass.
- 5Garnish with 3 coffee beans in the center of the foam. Serve immediately.
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