Quick & Easy Chocolate Espresso Martini (shaker cocktail)
Rich twist on a classic martini made with chilled coffee, vodka, and chocolate liqueur. Easy to shake, it takes 10 minutes, is perfectly balanced, and ideal for dessert or entertaining.
Servings 2 servings
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.
Notes
It's essential to use cold or room-temperature fresh coffee or espresso. Martini is sipped cold, and hot coffee will make it hard for you to achieve that.
Liqueur brands (and vodka) vary in flavor profiles, so you can taste and see which one fits yours. I like Mozart or Mr. Black, Kahlua, and regular Absolut, but you can use others and even vanilla vodka. The sweetness also varies, so take that into account.
Egg white: it's used raw, so ask your physician if in doubt about issues with raw eggs.
