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Celebrating the holiday season with this cozy Chai Espresso Martini. Homemade vanilla chai and honey simple syrup, mixed with the classic espresso martini ingredients of vodka, Kahlúa, and a shot of espresso. A shot of coconut milk makes the drink a touch creamy and just that much more delicious. This is the perfect subtle twist on the classic espresso martini cocktail. It’s a delicious holiday treat to cap off the night.

Chai Espresso Martini | halfbakedharvest.com

The Saturday before Thanksgiving week…the festive season is finally here! I know, I’m the cheesiest, but as I say every single year, the holidays bring out my cheesy side. And I love every minute of the next few weeks.

For once, I didn’t need to spend a lot of time going back and forth on the perfect drink to share today. I knew exactly what I wanted to share with you.

Something warming, something cozy, and something that would really end any holiday evening just right. This is the perfect drink.

Chai Espresso Martini | halfbakedharvest.com

The details

The chai syrup is the extra special holiday touch to this martini. It’s also so simple to make. You basically brew chai tea, then add honey and vanilla to create a simple syrup.

The syrup will make enough for about six cocktails. This is awesome to have on hand for any…unannounced guests…or if you just want to make yourself a fancy holiday martini. It’s not too sweet, perfectly spiced with warming flavors of chai, and just lightly hinted with vanilla.

Chai Espresso Martini | halfbakedharvest.com

Shake the chai honey syrup with vodka, Kahlúa, a shot of espresso, and a shot of coconut milk. You’ll get a sweet martini with just the right amount of espresso, hints of vanilla, and a little creaminess too. Oh so GOOD!

The key to a good espresso martini is all in that frothy top. I know it might seem like a hard thing to achieve, but it’s actually very easy. You just need to really shake the drink together with ice for a good minute to create the froth. The harder you shake, the more froth you’ll get.

Chai Espresso Martini | halfbakedharvest.com

I wanted to make the drink sparkle and shine, so I rimmed the glass with a sweet vanilla-sugar (simply sugar mixed with vanilla bean seeds). Not needed…but really festive (and delicious) for the holidays.

And that’s it. Enjoy guys! This one is perfect for both Thanksgiving and Christmas entertaining.

Chai Espresso Martini | halfbakedharvest.com

Looking for other easy after-dinner holiday drinks? Here are my favorites: 

Chai Old Fashioned

Vanilla Chai White Russian

Spiced Maple Bourbon Fizz

Vanilla Espresso Martini

Lastly, if you make this Chai Espresso Martini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chai Espresso Martini

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 martini
Calories Per Serving: 1157 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Chai Honey Syrup

Martini

Instructions

  • 1. To make the chai honey syrup. In a medium pot, bring 1/2 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep 10 minutes. Remove the tea bags and add the honey. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. This syrup makes enough for about 6 drinks.
    2. If desired, rim your glass with vanilla sugar.
    3. In a cocktail shaker, combine 1-2 tablespoons chai syrup, vodka, Kahlua, espresso, and coconut milk. Add ice and shake vigorously for 1 minute. Strain into the prepared glass. Garnish with grated nutmeg and star anise, if desired. 
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Chai Espresso Martini | halfbakedharvest.com

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Comments

    1. Hi Jen,
      I think the calculator is including the entire batch of syrup in that count. Please let me know if you have any other questions! Cheers! xx

    1. Hey Pat,
      Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄

    1. Hey Sona,
      I think the entire batch of syrup is being counted in the calorie count. I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT

  1. I just made this – it was so fabulous! Adding the star anise is a MUST – the licorice aroma make it an *experience* more than just a drink.

    1. Hey Lou Ann,
      Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx

  2. Hi Tieghan – I have made these a few times and they are delicious! My only issue has been that the coconut milk clots no matter how long/hard I shake the mixer – it tastes fine but definitely does not have the creamy/smooth appearance like your photos! Any idea what could be causing that? Thanks!

    1. Hey Emily,
      Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Try blending the coconut milk first to see if that helps! Happy Thanksgiving! 🍽

    2. I too faced this challenge when I started mixing!
      After many trials and errors, I found that double straining my mixed drinks using both, a Hawthorne and a fine mesh strainer at the same time has taken my drinks to the next level. Double straining removes most if not all small fragments of ice, fruit, granules, or leaves from cocktails that lead to muddy presentations and therefore lead to a cleaner presentation.
      I truly hope this was helpful!

      1. Hey Hanna,
        Totally, any milk that you enjoy will work well for you here! I hope you love this recipe, please let me know if you give it a try! xx

  3. These look amazing! I want to make them ahead of time for Thanksgiving. Do you recommend assembling all the ingredients ahead of time and then just shaking and serving on demand?

  4. Sorry if this is an obvious question ( I’m blonde) ;), but for the mocktail version am I just to leave out the liquor? WhAt would be the Kahlua sub? Thanks!

  5. I love your cocktail ideas – I even bought the coupe glasses! But what I’m wondering is why you show pictures of the syrup with the spices (and the spices as well) but you don’t include them in your recipe – do you have suggestions for making our syrup with spices instead of buying ‘chai tea bags’? Thank you!

    1. Thanks so much Pat!! I like to use the actually spices in the photos the reader can see the flavors that are used in the drink. If you also want to add them to the syrup that totally works too! Cheers! xT

      1. Hi! I’m going to make these for my Christmas brunch! Can the syrup be made ahead of time? How long will it be okay for?

        1. Hey Hillary,
          You bet! You can keep the syrup in the fridge for up to 2 weeks. I hope you love this recipe! Cheers! xT

      2. Hi!
        Is it possible to get the syrup recipe as it’s made in the video and pictures? With the spices and measurements as opposed to chai bags?

        1. Hey Edna,
          I didn’t really measure, but I just used the classic spices in chai–cinnamon, star anise, cardamom, cloves, ginger, and all spice. I hope you love the recipe! Cheers! xx

    1. Hi Nicole,
      Sure, you could use store bought espresso powder and just follow the package instructions or a dark brew coffee will work! Cheers! xx

      1. This sounds amazing. What ratio is the vanilla bean seeds and sugar and where do you get vanilla bean seeds? Thx

        1. Hi Karen,
          Just use a couple tablespoons of sugar and the seeds from one vanilla bean, you can find these at your local grocery store in the spice aisle. Please let me know if you have any other questions! Cheers! xx