This dark and rich martini is a twist on the classic cocktail that doubles as an after-dinner drink, almost a dessert. It impresses everyone without being complicated. You don't need a fancy bar setup, and you can have a frothy, smooth cocktail in 10 minutes.
You can easily tweak the chocolate and coffee to be subtle or bold, and you control the sweetness. So whether you're serving this after a big holiday meal or as your "let's pretend we're in a hotel lobby bar" moment at home, you'll get a smooth, balanced drink that feels indulgent without being heavy.
Easy dessert martini
Maybe it's the chilled glass. Maybe it's the coffee aroma. Or maybe it's because it tastes like dessert in cocktail form and goes down a little too smoothly. I make these when I want the vibe of a fancy night out without leaving my kitchen, and honestly, they never fail me.
If not serving it at the beginning with finger food, it falls in the area of after-dinner drinks or holiday cocktails (it's festive enough for Valentine's Day and Christmas parties), and can also be served like a liqueur shot.
This version leans rich and silky, with a shot of espresso, great chocolate flavor, and that signature frothy top.
If you like twists on classic drinks, this unique cocktail is a simple recipe you can start with. Just like the bright lemon martini or the fruity margarita with blueberries, your guests will never guess they're so quick and easy to prepare.
Simply pour the ingredients into a cocktail shaker and shake away.
Testing Notes
- Use good vodka. With only a few ingredients, quality matters. A smooth, clean vodka avoids that harsh burn.
- Chill your glass first. A martini should always be served cold. Stick the glass in the freezer (carefully, as they're quite fragile) for a few minutes while you prep.
- Use cold or room-temperature fresh coffee or espresso. This is essential, as Martini is sipped cold, and hot coffee will make it hard for you to achieve that.
- Don't fill the shaker more than two-thirds full when adding the ice; the liquid needs room to move and chill. If possible, use large ice cubes; they don't melt as quickly, so the drink chills without too much water being added.
- Shake, don't stir. Unlike a classic martini, this one benefits from a vigorous shake with ice to get that frothy top.
- If you don't have an espresso machine, use strong, freshly brewed coffee.
- Adjust the sweetness and undertones. Depending on the brand of liqueurs you use, they can have other flavor notes, like vanilla, caramel, citrus, etc. Taste and tweak.
- Variations: for a more dessert-oriented drink, you can add a bit of chocolate syrup. If you don't use the chocolate liqueur, you have a classic espresso martini.
Process steps
The type of liqueurs you use can affect the final flavor. You'll have to taste and define which is your favorite.
- Chocolate liqueurs: I like Mozart and or a creme de cocoa or cacao. You can play with this as different brands have other flavor tones.
- Coffee liqueurs: I've always used Kahlua and Tia Maria, but I tried Mr. Black and really liked its clean flavor.
- Mozart chocolate coffee liqueur combines Kahlua with chocolate and can be used on its own.
Pour and shake
It's really as easy as that. All ingredients are poured into the metal shaker. Close tightly, shake and remove the lid. It should be foamy.
Fill martini glasses
Strain and pour the foamy, chocolate martini mixture quickly into the cold glasses, garnish and serve immediately.
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Quick & Easy Chocolate Espresso Martini (shaker cocktail)
Ingredients
- 2 to 3 ounces vodka, I use Absolut
- 2 ounces freshly brewed espresso coffee, cold or at room temperature
- 2 ounces coffee liqueur, like Kahlúa, Mr. Black or Tia Maria
- 2 ounces chocolate liqueur, like Mozart or crème de cacao
- ½ egg white, optional for extra foam on top, see Notes below
- ice cubes, preferably large pieces
- cocoa nibs or espresso beans, for garnish
- chocolate shavings or cocoa powder, for garnish
Instructions
- As a guide, 1 ounce is about 2 tablespoons.
- In a cocktail shaker, combine 2 to 3 ounces vodka, 2 ounces freshly brewed espresso coffeecold or at room temperature, 2 ounces coffee liqueur, 2 ounces chocolate liqueur, and ½ egg white, if using.
- Add a handful of ice cubes and shake vigorously for 15-20 seconds until well chilled and frothy.
- Strain into two martini stem glasses, dividing equally.
- Sprinkle cocoa nibs or espresso beans on top or dust with chocolate shavings or cocoa powder.
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