This Cinnamon Spiced Espresso-tini mixes vodka, espresso, and homemade cinnamon syrup into a lightly spiced, holiday-ready cocktail to enjoy with friends!
Espresso-Tini with Cinnamon Syrup: Shaken, Smooth & Perfectly Spiced
I went through a big espresso-tini phase when I was younger and living in Denver. There were a few great spots around town, but one of my favorites was this Spanish–Gibraltar restaurant that made theirs with the slightest hint of cinnamon in the syrup — it was subtle but so good. This Cinnamon Spiced Espresso-tini takes that idea and makes it creamier (my personal preference) and a little more cinnamon-forward for the holidays. I also make the syrup with brown sugar for extra warmth. Create, shake, sip… and enjoy.
Why You’ll Love This Recipe
- It’s an easy, festive upgrade to a classic. The cinnamon syrup adds a warm seasonal twist without making the cocktail overly sweet.
- Simple to make with a few ingredients. A quick shake of espresso, vodka, and syrup creates a smooth, bar-worthy drink in minutes.
- Perfect for holiday hosting. It feels special, looks polished, and tastes holiday-y.
- The syrup is super versatile. Use leftovers in your morning coffee, lattes, chai, or even over oatmeal for a cozy boost.
- Customizable for any preference. Keep it creamy and as-is, or leave out the cream for a darker cocktail.
Ingredient Highlight: Cinnamon Syrup
Cinnamon syrup is such a small thing, but wow does it make a difference. Made with brown sugar, a cinnamon stick, and just a bit of simmer time, it adds warmth and depth without overpowering the espresso. Think rich, gently spiced sweetness that layers perfectly with the chocolatey bitterness of freshly brewed espresso. Plus, it keeps beautifully in the fridge, so you can shake these up anytime.
Madly Delicious Must-Know Tips & Questions
Use Fresh Espresso: Freshly brewed and slightly cooled espresso gives the best flavor and helps create that signature foamy top.
Shake Like You Mean It: A vigorous shake with ice is what gives you that creamy, velvety finish.
Choose Your Cream: A splash of half-and-half or your favorite dairy-free alternative both work beautifully. Oat milk, almond milk, or vegan creamer all add a lovely texture.
Chill Your Glass: A quick chill in the freezer makes the espresso-tini feel extra smooth and restaurant-quality.
Can I make the cinnamon syrup ahead of time?
Yes! It lasts up to one week in the fridge and can be used in coffee, chai, cocktails… honestly anything.
Do I have to add cream?
Nope! It’s completely optional — the cocktail is delicious either way.
Let’s Dish About Espresso-tinis: Did You Know?
The espresso martini has surprisingly glamourous roots. It was created in the 1980s by London bartender Dick Bradsell, who was known for shaking up iconic drinks. The famous line — “wake me up and then mess me up” — came from a model who wanted something both energizing and strong, and the bartender delivered. Since then, it’s become a go-to cocktail around the world, showing up everywhere from trendy bars to home holiday parties. Today, countless variations exist, and this cinnamon-spiced version adds a festive little twist to the original.
Love a festive cocktail moment? Then try my Cinnamon Spiced Espresso-tini!
It’s smooth, lightly spiced, and perfect for cozy nights or holiday get-togethers. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Holiday Recipes
Cranberry Orange Holiday Soda Bread
Holiday Sugar Cookie Blossoms (3-Ingredients)
Cinnamon Spiced Espresso-tini
Equipment
- Cocktail shaker
- Coupe glass
Ingredients
- 2 ounces espresso
- 2 ounces vodka
- ¾ ounce cinnamon syrup
- ½ ounce plant-based cream, or oat/nut milk of choice
Cinnamon Syrup:
- ½ cup brown sugar
- ½ cup water
- 1 tsp cinnamon (or 2 cinnamon sticks, about 3 inches each)
Instructions
Cinnamon Syrup:
- Combine Ingredients: In a small saucepan, combine ½ cup brown sugar, ½ cup water, and 1 tsp ground cinnamon (or 2 cinnamon sticks, 3 inches each).
- Simmer: Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Infuse (if using sticks): Simmer for 5-10 minutes to allow the cinnamon sticks to release their flavor. Remove the sticks before using.
- Cool: Remove from heat and cool slightly.
For the Cocktail:
- Brew the Espresso: Prepare 2 ounces of espresso and let it cool slightly.
- Add Ingredients to Shaker: In a cocktail shaker, add 2 ounces vodka, ¾ ounce cinnamon syrup, ½ ounce plant-based cream, and the cooled espresso.
- Shake: Fill the shaker with ice and shake vigorously for 15-20 seconds until well-chilled and frothy.
- Strain: Strain the mixture into a coupe glass.
- Garnish: Optionally, garnish with a sprinkle of cinnamon or espresso beans.
- Serve: Enjoy your decadent espresso-tini immediately!