Get ready for Christmas with this peppermint chocolate martini recipe. It’s only three ingredients and so easy to make!
Well, Halloween is over which means…it’s basically Christmas. At least for us bloggers, since we have to get content for it out. 😛 One thing that’s difficult about it is getting the ingredients we need for certain things, though. Even though Christmas decorations have been in stores since the beginning of October (or earlier…), getting my hands on, say, peppermint vodka? Very difficult.
In fact, I still haven’t managed it (if it exists). So even though martini’s are generally made with vodka, this one isn’t. Instead, I used Dekuyper’s peppermint liqueur.
For this chocolate martini recipe, you can use any kind of chocolate liqueur you like. I really like Godiva’s (ohhh yes, Godiva chocolate liqueur is a real thing), but it’s a bit expensive. So I use Dekuyper’s creme de cocoa. They have two kinds: a clear one and a dark one. The clear one is just regular creme de cocoa. The dark one is more like a brandy, which is good as long as you like brandy. Use whichever one you want.
Chocolate martinis usually call for chocolate milk. If you’ve ever made a cocktail with milk, you know that it’s easy to screw up. If mixed incorrectly, milk will curdle when added to alcohol. For those of you who aren’t skilled in making them mix without curdling, I recommend using chocolate almond milk (you can use the leftovers to make an amazing chocolate oatmeal!) or chocolate coconut milk. Depending on your grocery store, this will either be near the regular milk (in cardboard cartons) or in the organic section. Mine has them in both. (And, in case you’re new to the world of non-dairy milks, I really enjoy the ones made by Simple Truth. It’s also normally the cheapest.)
I’ve only ever used almond milk for this, since I prefer it over coconut milk, but either one will work.
If you still prefer to use regular milk, go with full fat. Lower fat milks curdle more easily (and, for the record, they sometimes contain more sugar in order to make up for the taste difference caused by the lack of fat). It’s important to also add the milk first, as well, and then pour the alcohol into it. If you do it the other way around, it’s more likely to curdle.
And, of course, if you really want a vodka martini, you are welcome to add a shot of vodka to the mix. I would recommend getting a flavored one (chocolate, particularly). But I didn’t do that, so you’re on your own if you go that route. 😛
As for the garnish, I used peppermint candies that I crushed. Then I dipped the rim of the glass in water and(leaving it upside-down as you transfer it) dipped it into the peppermint. It actually…didn’t go as planned. The candy rubs off the glass easily and, once wet, will start to stick to the other crushed candies. So I had a huge mess. If you can make it work, though, it adds a nice taste. But the cocktail itself is fine without the garnished rim.
This cocktail is so simple to make and absolutely delicious. If you love chocolate and peppermint, it’s a must-try this season.
- 1 cup chocolate milk (non-dairy preferred - I like almond)
- 1 shot chocolate liqueur
- 1/2 shot peppermint liqueur
- crushed peppermint/candy canes, for garnish (optional)
- Pour the chocolate milk into a martini shaker.
- Add the liqueurs and shake to combine. (Stirring also works.)
- Pour into a glass and serve!