This chocolate espresso martini puts a spin on the classic by adding chocolate liqueur, resulting in an indulgent dessert-inspired cocktail.
Who doesn't love a good dessert martini - from a gingerbread martini to a pumpkin martini to a salted caramel martini.
But two of the originals are chocolate and espresso martinis. So why not combine the two?
Why This Cocktail Works
- It's an ideal cocktail for festive holiday celebrations or a romantic date night.
- The inclusion of chocolate liqueur transforms it into a creamier rendition of the classic espresso martini.
- Ready in less than 5 minutes, this versatile drink serves as both a standalone dessert or a dessert cocktail.
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Ingredient Notes
- Chocolate liqueur - Select a premium chocolate liqueur to enhance the drink's richness and sweetness. Brands like Godiva or Creme de Cacao work well.
- Vodka - Use a high-quality vodka such as Grey Goose or Belvedere which boozes the cocktail up a bit.
- Kahlúa - Adds a strong coffee flavor with subtle notes of caramel and vanilla. You can also use other coffee liqueurs like Mr. Black or Tia Maria.
- Espresso – Opt for a robust espresso, preferably brewed using a machine, to ensure that distinctive and pronounced flavor.
- Simple syrup - Introduces a subtle sweetness that balances and softens the coffee flavors. You can either purchase it or prepare your own by boiling equal parts sugar and water, allowing the mixture to cool.
- Coffee beans - Just used as a garnish.
Step-by-Step Photos
Please note full ingredient list and instructions for this cocktail can be found in recipe card below.
Combine all the ingredients in a martini shaker with ice. Shake vigorously for 30 seconds and promptly strain into a martini glass to achieve a foamy texture. Optionally, garnish with coffee beans on top.
FAQs
The secret to a frothy martini lies in the use of freshly brewed espresso, generating that lovely foam on top. If the frothiness is not as prominent, instant espresso can be a suitable substitute when needed.
Alternatively, incorporating egg whites is an option. They impart minimal flavor impact on the cocktail but contribute a luxurious, silky foam texture. The choice ultimately boils down to personal preference.
If you want some foam but are concerned about raw egg, you can try Ms. Better's Bitters. It is vegan and actually works in creating foam!
Simple syrup is crafted by heating equal parts sugar and water until the sugar fully dissolves. This results in a seamless, liquid sweetener ideal for cocktails. Additionally, maple syrup can be used as an alternative.
For an authentic flavor, Kahlúa is the preferred choice, although Mr. Black Coffee Liqueur or Tia Maria also serve as excellent alternatives.
To achieve the renowned foam, shake the mixture vigorously for 30 seconds before straining. The foam results from the drink being chilled and the shaking process.
I personally like using a v-shaped martini glass for this one, but a coupe glass works as well.
Pro Tips/Recipe Notes
- Ensure that the espresso is cooled completely to prevent it from melting the ice.
- Speaking of cooling, accelerate it by placing the espresso in the freezer for a few minutes.
- Shake the cocktail vigorously for a minimum of 30 seconds to achieve a foamy texture and pour swiftly into the glass.
- Chill the glass so it remains cold for longer.
Other Cocktails
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Chocolate Espresso Martini
Ingredients
- 1 ½ oz chocolate liqueur
- 1 oz vodka
- 1 oz Kahlúa
- 1 oz espresso
- ½ oz simple syrup
- coffee beans
Instructions
- Brew the espresso and let it cool completely.
- Mix the chocolate liqueur, vodka, Kahlúa, espresso, simple syrup and some ice cubes in martini shaker.
- Shake very hard for 30 seconds and strain into a chilled martini glass quickly so you get foam. Top with some coffee beans.
Notes
- Ensure that the espresso is cooled completely to prevent it from melting the ice.
- Speaking of cooling, accelerate it by placing the espresso in the freezer for a few minutes.
- Shake the cocktail vigorously for a minimum of 30 seconds to achieve a foamy texture and pour swiftly into the glass.
- Chill the glass so it remains cold for longer.
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