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Chocolate Espresso Martini Recipe

This chocolate espresso martini recipe is the ultimate dessert cocktail that’s fit for any nightcap. Made with vanilla vodka, coffee liqueur, espresso, and chocolate liqueur, it’s creamy, delicious, and has just enough chocolate to curb any cravings! The best part? You don’t need an espresso machine.
Course Cocktails
Cuisine American
Servings 1 Cocktail
Author Shawn Williams

Equipment

  • 1 Cocktail Shaker

Ingredients

  • 1 1/2 ounces vanilla vodka
  • 1 ounce espresso fresh or instant
  • 1 ounce milk chocolate liqueur or creme de cocoa Trader Vic's Mozart, ChocoLat
  • 3/4 ounce Kahlua or coffee liqueur
  • 1/2 ounce light cream or half and half only needed if using dark chocolate liqueur
  • Optional espresso beans or cocoa powder for garnish

Instructions

  • Combine vodka, chocolate liqueur, coffee liqueur, espresso, and optional cream in a cocktail shaker. Adding the espresso last will help to chill it before filling the shaker with ice.
  • Shake vigorously for 10 seconds and double strain into a chilled coupe glass.
  • Top with an optional dusting of cocoa powder or garnish with espresso or coffee beans. Use a straight edge or piece of firm paper to only coat half of the cocktail.

Notes

Always double-strain shaken cocktails through a fine mesh strainer. This removes tiny ice chips that will dilute the cocktail as it warms. It will also improve the foamy head.
Adding the espresso to the other ingredients will help to cool the espresso down before adding ice.
Optionally pour some chocolate syrup on a plate and dip a chilled coupe glass upside down in the chocolate to coat the rim of the glass.
Freeze your glasses! This helps keep your drink colder for longer.
I like using a 5-6-ounce coupe or Nick and Nora glasses because they're compact and easier to freeze!