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As soon as I saw the viral soufflé espresso martini I knew I had to make my own version!! Espresso martinis are my absolute FAV co*cktail, and with New Year’s Eve (*checks calendar* omg it’s tomorrow) tomorrow, the timing is perfect.
This is such a fun and silly twist on the classic recipe, and brings a neat flavour and texture combo as well!
As with a lot of trendy things, the first time I tried it, it did not work. LOL! But I put on both my baker and engineer caps and figured out a way to make it happen! I did change up quite a few things from the original recipe, but you can find that here for your reference if you’re curious.
A couple things… you need straight walled glasses for this to work. A traditional martini glass is a no-go! The “soufflé” needs to be able to rise up the walls in a vertical line, and wouldn’t be able to climb quite right in a slanted cup.
These are the ones I have: Ribbed Coupe Glasses (from Indigo), and here are some you can grab on Amazon: Coupe co*cktail Glasses.
Other things you will need are: vodka, Kahlua, espresso (chilled), maple syrup (or simple syrup), egg whites, sugar, and water. I also used crème de cacao to give a little chocolate flavour, but this is optional.
The recipe comes together in two parts.
Step 1: Make your egg white coffee foam! This is kind of like a very loose meringue. Begin by combining a single egg white, a teaspoon of white sugar, ½ an ounce of chilled espresso, and 2 ounces of water in a co*cktail shaker with ice cubes. Shake this mixture vigorously for about 30 seconds, then strain it to remove the ice cubes. Shake it once more for another 30 seconds to ensure a frothy consistency. The meticulous shaking incorporates air into the egg white, transforming the blend into a velvety, cloud-like foam. Once achieved, pour this airy masterpiece into your straight-walled martini glass, filling it to the brim. Allow it to settle while you prepare the Espresso Martini, about 5 minutes.
Step 2: Make the espresso martini! Combine 2 ounces of vodka, 1 ounce of chilled espresso, ½ ounce of Kahlua (or similar coffee liqueur), ½ ounce of crème de cacao (optional), and ½ ounce of maple syrup (or simple syrup) in a shaker with ice. Shake well for about 30 seconds, then create a hole in the centre of your coffee foam, and strain the mixture into your martini glass. Garnish with three coffee beans for the classic, elegant finish.
Here’s a little video showcasing how to pour, and the magical moment of the soufflé rising up out of the glass:
That’s it, that’s all! Honestly this one is really fun to make, it’s fun to drink, and it is totally unique.
I know I will be tapping in to these for New Year’s, because I need the caffeine boost to keep me awake till 12am! (but also u can make these decaf if need be). Xoxo
PS – tag me on socials if you make this one. I love to see your creations!!
Print Recipe
Soufflé Espresso Martini
This espresso martini is elevated by a luxurious egg white coffee foam reminiscent of a soufflé, merging the intense espresso flavors with a visually striking, velvety topping.
Prep Time5 minutes mins
Course: Drinks
Servings: 1 martini
Ingredients
Soufflé (coffee foam)
- 1 egg white
- 1 tsp white sugar
- 2 ounces water
- ½ ounce espresso (chilled)
- ice cubes
Espresso Martini
- 2 ounces vodka
- 1 ounce espresso chilled
- ½ ounce Kahlua or other coffee liqueur
- ½ ounce crème de cacao (can omit)
- ½ ounce maple syrup (or simple syrup)
- ice cubes
- coffee beans for garnish
Instructions
Soufflé (coffee foam)
Add egg white, sugar, water, chilled espresso, and ice cubes to a co*cktail shaker. Shake for 30 seconds. Strain the mixture to remove the ice cubes, then shake again in the co*cktail shaker for 30 more seconds.
Pour the foam into a straight walled martini glass. Fill it all the way to the top!
Let that rest for a few minutes while you prep the martini.
Espresso Martini
Add vodka, chilled espresso, Kahlua, crème de cacao, maple syrup, and ice cubes to a co*cktail shaker. Shake hard for 30 seconds.
Assembly
Poke a hole in the centre of the coffee foam using a straw. Carefully pour your martini mix into the hole. Your soufflé will rise up over the edge of the glass!
Garnish with the classic three coffee beans, and enjoy.
Notes
- A Note on Egg Whites: Raw eggs may pose a risk of foodborne illness. To minimize this risk, consider using pasteurized egg whites, which are heat-treated to kill bacteria. Alternatively, you can use liquid egg whites that are pasteurized and safe for consumption without cooking.
- Preparation Technique: When separating eggs, be cautious not to let any yolk mix with the whites, as even a small amount of yolk can hinder the foaming process.
- Shaking Technique: Shake the egg white mixture vigorously and for an adequate amount of time. This action emulsifies the egg whites and incorporates air, creating the desired frothy texture for your Soufflé coffee foam.
- Chilling Espresso: Properly chilled espresso is crucial for maintaining the temperature and flavour profile of the co*cktail. Ensure your espresso is thoroughly chilled before using it in both the Soufflé coffee foam and the Espresso Martini. You can pre-chill espresso by brewing it beforehand and refrigerating it for at least a couple of hours or using an espresso machine with a rapid cooling function to quickly chill it down.
- Substitutes for Maple Syrup: If you don’t have maple syrup on hand, you can substitute it with simple syrup. To make simple syrup, combine equal parts water and sugar in a saucepan, heat until the sugar dissolves completely, then let it cool before using. Additionally, honey or agave syrup can be alternatives to impart a different sweetness and flavour profile to the co*cktail.
- Crème de Cacao Substitute: If you don’t have crème de cacao, you can substitute it with chocolate liqueur or a combination of chocolate syrup and a touch of vanilla extract for a similar flavor profile. Adjust the quantities based on your taste preferences, starting with a small amount and gradually adding more to achieve the desired chocolatey essence in the co*cktail.
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