Background: This Espresso Martini should be classified as a dessert instead of a cocktail. It is a decadent after-dinner drink or even great for brunch! We like to serve ours in a martini glass swirled with dark chocolate to really put it over the edge.
- 2.7 ounces Espresso
- 1 ounce Vodka
- 1 ounce Godiva Chocolate Liqueur
- 1 ounce Rum Chata
- 1/2 cup Ice
- Brew espresso and chill in refrigerator or freezer. Most newer coffee makers have a “concentrated” option – that’s what we used to make ours.
- In a shaker, add espresso, vodka, Godiva Chocolate Liqueur, Rum Chata and ice.
- Shake vigorously for about 30 seconds and pour into a martini glass.
- Tip: The trick to getting your chocolate sauce to stay in place is popping it into the freezer after you do the swirls. We do this 10-15 minutes before constructing our cocktail. Enjoy!
We recommend whipping up one of these after making Chicken Roulade with Dijon Chardonnay Cream Sauce and Crispy Risotto Cakes for dinner. It’s a dessert and cocktail all in one!
