Description
A coffee-forward cocktail is the perfect drink to kick off the night! This chocolate espresso martini combines the classic espresso martini with decadent chocolate to create a wonderfully smooth libation suited for any occasion. Made with a homemade dairy-free chocolate kahlúa!
Ingredients
For the homemade kahlúa
- 1/2 cup almond milk
- 1/4 cup cold brew
- 2 Tbsp cacao powder
- 3 Tbsp maple syrup
- 1 shot rum (1-oz)
For the martini
- 1/2 cup homemade kahlúa
- double shot espresso, chilled
- 2 shots vodka (2-oz)
- Toppings, optional (chocolate shavings, espresso beans, etc.)
Instructions
For the homemade kahlúa
- In a blender or in an air-tight container, add all the kahlúa ingredients. Shake or blend well until the cacao powder is dissolved and the mixture is frothy. If using a jar, make sure to keep a finger on the lid when shaking.
For the martini
- Add the homemade kahlúa, espresso, and vodka to a cocktail shaker with ice. Shake well for at least 30 seconds. This is they key to the froth. The more you shake, the more froth your martini will have.
- Pour into two martini glasses and garnish with toppings if desired like chocolate shavings and/or espresso beans and enjoy!
Notes
Almond milk substitutes : Any nut milk will work in this recipe. For a super creamy kahlúa, try coconut milk!
Cold brew and espresso substitutes : If you don't have cold brew or espresso on hand, strong coffee will work as well. Just make sure it's chilled and not pipping hot. Place a cup of strong coffee in the fridge for a few minutes before using it in the cocktail.
Storing the kahlúa : You will have some left over kahlúa with this martini recipe. It's best stored in an air-tight container in the fridge. Separation will naturally occur so be sure to give the jar a few shakes before use. It will keep for up to a week in the fridge.
- Category: Drinks
- Method: Shake
- Cuisine: American
Keywords: chocolate espresso martini, homemade kahlúa, vegan espresso martini