Imagine a cocktail that combines the rich, velvety flavor of espresso, the smoothness of vodka, and the undeniable sweetness of cookie butter.
The Biscoff Cookie Butter Espresso Martini is exactly that—a dessert in a glass, a caffeine kick with a cookie twist, and a cocktail lover’s dream.
It’s indulgent, fun, and slightly fancy without being pretentious.
Perfect for dinner parties, date nights, or when you’re just feeling extra on a Friday night, this martini is a crowd-pleaser. Why do I love it? Because it feels like a warm hug and a wake-up call wrapped in one.
Plus, who doesn’t want an excuse to eat Biscoff spread by the spoonful and call it mixology?
In this post, you'll find...
Ingredients You’ll Need
- 1 oz (30 ml) vodka
- 1 oz (30 ml) coffee liqueur (e.g., Kahlúa)
- 1 oz (30 ml) fresh espresso (hot or cold)
- 1 ½ tbsp Biscoff cookie butter
- ½ oz (15 ml) simple syrup (adjust for sweetness)
- Ice (enough to fill a shaker)
- Biscoff cookies (2-3 cookies, for garnish and optional crumble)
Breaking Down the Ingredients
Vodka: The backbone of any martini. Use a smooth, neutral vodka to let the cookie butter and espresso flavors shine. Top-shelf isn’t necessary here, but a mid-range vodka makes a difference.
Coffee Liqueur: Kahlúa is a classic, but any coffee-flavored liqueur will work. It adds depth and a touch of sweetness that pairs beautifully with the espresso.
Espresso: The star ingredient. Fresh espresso is best, but strong coffee works in a pinch. If you don’t have an espresso machine, a moka pot or cold brew concentrate will do.
Biscoff Cookie Butter: The MVP. Creamy and full of caramelized cookie goodness, this transforms your martini into a dessert-worthy treat.
Simple Syrup: Balances out the bitterness of espresso and rounds off the flavors. Adjust the sweetness to your liking—remember, the cookie butter already adds sweetness.
Ice: Essential for chilling and diluting the drink just enough for a smooth sip.
Biscoff Cookies: Garnish goals! A whole cookie on the rim or a sprinkle of crushed cookies on top gives this drink a picture-perfect finish.
How to Make the Perfect Biscoff Cookie Butter Espresso Martini
1. Prep Your Glass
Start by chilling your martini glass. Fill it with ice water or pop it in the freezer for a few minutes. A cold glass keeps your drink cool and adds a touch of elegance. For extra flair, rim the glass with crushed Biscoff cookies—just dip the edge in a bit of water or simple syrup, then press it into the crumbs.
2. Shake Things Up
Grab a cocktail shaker and fill it halfway with ice. Add the vodka, coffee liqueur, fresh espresso, Biscoff cookie butter, and simple syrup. The cookie butter can be a bit thick, so use a small whisk or spoon to mix it with the liquids before shaking to avoid clumps.
3. Shake Vigorously
This is where the magic happens. Shake like your life depends on it—about 15-20 seconds. This aerates the drink and creates that beautiful frothy top when poured. Fun tip: If your arms don’t hurt a little by the end, you’re not shaking hard enough.
4. Strain and Pour
Empty the ice from your martini glass and strain the cocktail into it. Use a fine-mesh strainer to catch any undissolved bits of cookie butter for a smooth, velvety finish.
5. Garnish and Serve
Top with a whole Biscoff cookie or crumble some on top for a crunchy contrast. Want to go the extra mile? Add a few coffee beans or a drizzle of melted cookie butter. Serve immediately and enjoy the admiration of your guests—or yourself.
Tips for the Best Espresso Martini
- Use Cold Espresso: If your espresso is fresh and hot, let it cool slightly before adding it to the shaker. Hot espresso can melt the ice too quickly, watering down your drink.
- Balance the Sweetness: Taste your simple syrup and cookie butter mix before shaking. If you like your martini less sweet, cut back on the syrup or skip it altogether.
- Invest in a Good Shaker: A sturdy shaker ensures a better froth. If you love making cocktails, this is a tool worth splurging on.
- Experiment with Ratios: Love more coffee? Add an extra splash of espresso. Prefer it creamier? Add a bit of heavy cream or half-and-half for a richer texture.
Biscoff Cookie Butter Espresso Martini Recipe
Biscoff Cookie Butter Espresso Martini
Ingredients
- 1 oz 30 ml vodka
- 1 oz 30 ml coffee liqueur (e.g., Kahlúa)
- 1 oz 30 ml fresh espresso (hot or cooled)
- 1 ½ tbsp Biscoff cookie butter
- ½ oz 15 ml simple syrup (adjust sweetness to taste)
- Ice enough to fill a shaker
- Biscoff cookies for garnish and optional crumble
Instructions
- Fill a martini glass with ice water or place it in the freezer for a few minutes to chill.
- For a fun twist, rim the glass with crushed Biscoff cookies by dipping the edge in simple syrup and pressing it into the crumbs.
- Add ice to a cocktail shaker until it’s about halfway full.
- Then, pour in the vodka, coffee liqueur, fresh espresso, Biscoff cookie butter, and simple syrup.
- Whisk or stir the cookie butter with the liquids in the shaker to ensure it dissolves smoothly before shaking.
- Close the shaker and shake for 15-20 seconds until the drink is well-mixed and frothy. The shaking helps create the signature creamy texture and foam top.
- Empty the ice from the martini glass and strain the cocktail into it using a fine-mesh strainer for a smooth finish.
- Place a whole Biscoff cookie on the rim of the glass or sprinkle crushed cookies on top.
- For an extra touch, drizzle melted cookie butter over the drink or add a few coffee beans for decoration.
- Serve your martini chilled and enjoy
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Hi, I’m Tiana – founder of and author here at Where Tiana Travels. I’m a 20-something with a love for all things travel, photography, and food. I have been living abroad for the past 5 years and solo traveling the globe in my free time. I created this blog to share my travel stories and inspire other women to go out and see the world. Read more about me here!