Patty is obsessed with chocolate espresso martinis. OBSESSED. So you bet I have made these a lot. I tried several different recipes and variations for months and was never quite satisfied with the results. In my mind, the biggest hoop to jump through was the actual espresso, and I wasn’t about to purchase an espresso maker just to make a drink.
I was inspired by Boston’s Top of the Hub’s variation of the chocolate espresso martini. They use vanilla vodka and Kahlua Midnight, which is higher in alcohol and of course more expensive than regular Kahlua. I think that’s what makes this cocktail however regular Kahlua is just fine. After one final attempt…it was perfect. If you’re wondering how pumped I was—it was a little like when Tom Hanks created fire for the first time in Cast Away.
On to the espresso. Believe it or not I use instant espresso. I’m no espresso connoisseur but think it serves the purpose very well and it’s cheap. I bought mine at the grocery store and it was around $5 for a 7 ounce container (which lasts a long time). There are several different kinds but there is no need to spend a lot of money. Anything should do the trick.
The chocolate espresso martini is the perfect desert cocktail. I see no better way to cap off your evening of delinquency and tomfoolery.
View from our window seat at the Top of the Hub.
To add the chocolate drizzle. Place a little chocolate syrup at the top of the glass and let gravity do the rest.Print
- 2 1/2 ounces Cafe Bustelo instant espresso or fresh espresso
- 3 1/2 ounces vanilla vodka
- 2 1/2 ounces Kahlua Midnight
- 2 1/2 ounces Godiva chocolate liqueur
- chocolate covered espresso beans (optional)
- Bring 2 1/2 ounces of water to a boil in a microwaveable safe measuring cup, about two minutes.
- Add two heaping tablespoons of instant espresso, stir and set aside.
- Combine the vodka, Kahlua and Godiva liqueur in a cocktail shaker with no ice. Add the espresso last and then fill with a cup of ice.
- To add the chocolate drizzle to the glass. Place a little chocolate syrup at the top of the glass and let gravity do the rest.
- Shake vigorously for 10 seconds and serve straight up in a chilled martini glass. Garnish with chocolate covered espresso beans.