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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.
Table of Contents
Why I Love This Recipe
This cocktail can be made a few different ways depending on what spirits you have in your home bar. The base espresso martini is made with vanilla vodka, Kahlua, and espresso. This variation can be served as is for a traditional expresso martini.
For a chocolate twist, I will also add creme de cocoa or chocolate liqueur and an optional splash of cream. This will transform the drink into a rich dark chocolate concoction, also known as the chocolate espresso martini. It’s undeniable.
If you enjoyed this cocktail, also try my chocolate martini, the holiday eggnog cocktail, and my classic Irish Coffee recipe!
Ingredients
- Vanilla vodka: my favorite vanilla vodka is Stoli Vanil. You can use regular vodka, but the vanilla adds extra character. You can also add a drop of vanilla extract!
- Espresso: use fresh espresso if you have an espresso machine or instant espresso! Since this drink has so many ingredients, instant espresso works great in a pinch. I like Cafe Bustelo.
- Chocolate liqueur or creme de cocoa: any decent chocolate-flavored liqueur should get the job done, creme de cocoa works well but chocolate liqueur such as Trader Vic’s works even better. Experiment with dark or milk chocolate liqueur. It’s a matter of preference.
- Kahlua or coffee liqueur: Kahlua adds additional coffee flavor, sweetness, and body. The combination of cream and liqueur makes the cocktail thick and chocolatey.
- Optional cream: half and half or light cream are your best options. In a pinch, you can use whole milk. I’ve found that heavy cream tends to separate and clump as the drink is sipped. Cream is really only needed if you can’t find creamy milk chocolate liqueur.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Combine vodka, chocolate liqueur, coffee liqueur, espresso, and optional cream in a cocktail shaker with no ice. Adding the espresso last will help to cool it before filling the shaker with ice.
Step 2.
Shake vigorously for 10 seconds and double strain into your chilled coupe.
Step 3.
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.
Expert Tips
- 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!
Frequently Asked Questions
The secret to a rich espresso martini is using cream and rich liqueur. A good chocolate liqueur will be on the thicker side, rendering a fuller body. The cream will also assist in enhancing mouthfeel.
Yes! it’s good to always have some instant espresso on hand. It’s one of several ingredients that will blend right into the background and offer the necessary espresso notes to pull the drink off. It’s a less attractive option for a traditional espresso martini.
Yes, however, it does tend to be overpowering if not used sparingly. I would recommend using 1/2-3/4 ounces in place of chocolate liqueur and or cream. The overall benefit is richness and creaminess.
More Dessert Cocktails
Enjoy this recipe? If you made this cocktail, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Chocolate Espresso Martini Recipe
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just want to let you know I have made this martini for numerous people and they All day it’s the best espresso martini they ever had. The chocolate is subtle, but hides the bitter taste of the espresso.
Hieeee. My daughter in law has been away in the Navy for a year. We’ve been talking about an Espresso Martini celebration when she comes home. Well.. she’ll be here at the end of the month & I’m so excited.. for the espresso martinis!! You betcha!
You said you wouldn’t buy an espresso machine. You don’t need a fancy machine that does all the tricks. Just a simple espesso pot you can get on Ebay for about $10. So well worth it. Just get a stainless steel one since aluminum contributes to dementia. (so I’ve read). It takes less than 5 min. to make perfect espresso. Coffee was making me nauseous so a friend said it was the acid. That’s how I was turned on to epresso.. 15yrs ago. No more acid. Please give it a shot. Much better than instant. Best if you start with cold water.. just like coffee.
Super tasty! I did the 2nd variation and had to substitute canned whipped cream instead of basic cream. Topped it off after shaking with more whipped cream in my glass and threw some chunked chocolate pieces on top and turned out delicious!