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Espresso martini in a coupe glass topped with cream and a toasted marshmallow on a cocktail skewer with three coffee beans

This whipped cream espresso martini is a creamy twist on the classic espresso martini recipe: you shake fresh espresso with whipped cream vodka and coffee liqueur until frothy, then garnish with a toasted marshmallow and coffee beans. It is rich, lightly sweet, and tastes like dessert in a glass.

I was today years old (okay, technically yesterday) when I found out whipped cream vodka is a thing, and now I can’t stop dreaming up cocktails to put it in. The first one I tried was an espresso martini, and it might be my favorite version yet.

While you’re on a vodka kick, 2-Ingredient Boozy Gummy Bears are another no-effort way to put that bottle to work, just soak gummy bears in vodka for 48 hours and they swell into potent little party bites.

For another easy boozy treat that is great for parties, my Boozy Malibu Chocolate Covered Strawberries soak fresh strawberries in Malibu coconut rum before dipping them in chocolate, no special skills required.

The whipped cream vodka does double duty here, adding both the booze and a soft vanilla-cream sweetness, so you don’t need any extra syrup. Paired with a good coffee liqueur, you get that signature foamy top and a smooth, coffee-forward sip that is somehow light and decadent at the same time.

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What makes this whipped cream espresso martini so good

The magic is in the balance. Whipped cream vodka brings creamy sweetness, while a less-sugary coffee liqueur keeps it from tipping into milkshake territory. I use Mr Black because it is on the drier, more coffee-forward side, so the drink tastes like real espresso instead of candy.

Then there is the toasted marshmallow on top. It melts slightly into the foam, adds a campfire note, and makes the whole thing feel a little extra without any real effort. It’s the same crowd-pleasing energy as the cocktails in my fall cocktail roundup, just leaning sweet and after-dinner.

Can you add whipping cream to an espresso martini?

Yes, you can add cream to an espresso martini, and this recipe builds that creaminess right in by using whipped cream vodka instead of pouring in heavy cream. That keeps the texture silky without weighing the drink down or muting the coffee.

If you want a no-alcohol way to lean into that espresso and cream combo, the Coke Espresso Drink with Cream is a quick dirty soda that hits similar notes without the vodka.

If you want it even richer, you can float a splash of cream on top, but I find the whipped cream vodka gives you plenty. Shaking hard with ice is what creates that classic frothy cap, cream or not.

What is an espresso martini with cream called?

An espresso martini made with cream is usually just called a creamy espresso martini, or sometimes a “white” or dessert espresso martini. This whipped cream version falls right into that family, swapping the heavy cream for flavored vodka so the sweetness and creaminess come from one ingredient.

(Fun side note: a shot of espresso topped with whipped cream on its own is a Viennese einspanner, a totally different but equally cozy drink.)

Espresso and coffee liqueur being strained through a cocktail strainer into a coupe glass

Tips for the best whipped cream espresso martini

1. Use fresh, hot espresso

Freshly pulled espresso froths the best and gives you the richest flavor. Let it cool for a minute so it doesn’t melt all your ice, but don’t use day-old coffee. No espresso machine? A strong Nespresso shot works great, and I rounded up my favorites in this guide to the best Nespresso machines.

2. Shake longer than you think

Shake hard for a full 20 seconds. That much agitation is what whips air into the drink and builds the thick foam layer on top. A weak shake gives you a flat, sad martini.

3. Pick a drier coffee liqueur

Since the whipped cream vodka is already sweet, a less sugary coffee liqueur keeps the drink balanced. Mr Black is my go-to. You can read their take on the classic espresso martini for reference.

4. Toast the marshmallow last

Skewer a marshmallow and toast it with a kitchen torch (or over a stove flame) right before serving, then rest it on the rim. Add the coffee beans once the foam settles so they sit on top instead of sinking.

Close overhead shot of an espresso martini showing the cream layer, three coffee beans, and toasted marshmallow garnish

Equipment

cocktail shaker
cocktail strainer
kitchen torch
bamboo skewers

Ingredients

Everything you need for one glass. Full amounts are in the recipe card below.

ice
1.5 oz espresso (freshly brewed)
1.5 oz whipped cream vodka (I used Pinnacle)
1 oz coffee liqueur (I used Mr Black)
1 large marshmallow, toasted
3 coffee beans (optional garnish)

Swap notes: no whipped cream vodka? Use plain or vanilla vodka and add a small splash of simple syrup or cream. Any coffee liqueur works, though a drier one keeps the balance best.

How to make a whipped cream espresso martini

Fill a cocktail shaker with ice. Add the espresso, whipped cream vodka, and coffee liqueur.
Shake hard for about 20 seconds, until the shaker is frosty and the mix is frothy.
Strain into a chilled glass and let the foam settle on top.
Skewer the marshmallow and toast it with a kitchen torch or over a stove flame, then rest it on the rim.
Drop 3 coffee beans onto the foam and serve right away.

Make-ahead and batching

An espresso martini is best made fresh, since the foam deflates within a few minutes and the espresso loses its punch as it sits. Shake and serve one at a time for the best texture.

For a party, you can pre-mix the espresso, vodka, and coffee liqueur in a jar and refrigerate it for a few hours. When guests arrive, just shake each portion with ice to order so everyone gets that fresh foam. Toast the marshmallows right before serving.

If you shake up this whipped cream espresso martini, please leave a star rating on the recipe card below and a comment to let me know what you think. Your ratings really help other people find the recipe, and I love seeing your spins on it.