This Chocolate Peppermint Espresso Martini tastes like a boozy peppermint mocha and it's the perfect Christmas cocktail for Christmas Eve or any holiday party! It's made with creamy Bailey's and easy homemade syrup.
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Why This Recipe Works
Boozy mocha - The combination of chocolate syrup, peppermint syrup, and freshly brewed espresso makes this cocktail taste just like a peppermint mocha. The added vodka and Bailey's turn it into a fancy boozy version!
Perfect for Christmas - Bailey's is often enjoyed at Christmas (and St. Patrick's Day) so when you add chocolate and peppermint syrup to it, it turns into the ultimate Christmas cocktail. The flavors go really well together, it's festive, and great for any Christmas party.
Easy but fancy - Even though you're making two separate syrups for this drink, everything is very easy to make. Both syrups can be ready in about 15 minutes and they upgrade a classic espresso martini into a fancy Christmas cocktail! It's perfect for any holiday party and it's always a hit.
Ingredients
- Espresso - Espresso martinis are best made with freshly brewed espresso. I use a Nespresso machine but if you don't have an espresso maker, you can use strongly-brewed coffee or cold brew.
- Bailey's - Instead of Kahlua, this cocktail calls for Bailey's Irish Cream which makes the drink extra creamy and silky smooth. It gives it that classic Bailey's flavor without overpowering the rest of the ingredients.
- Vodka - This is the liquor that's most often used in an espresso martini. I've also shared a Tequila Espresso Martini before but it wouldn't work as well with the Bailey's. Try using Whiskey if you want to change things up!
- Chocolate syrup - You'll need cane sugar, cacao powder, water, vanilla extract, and sea salt.
- Peppermint syrup - To make homemade peppermint syrup, you'll need just cane sugar, water, and peppermint syrup.
Variations and Substitutions
Store-bought syrup - To make things easier and quicker, you can use store-bought syrup instead of making your own. My go-to brands are Monin and Torani.
Sugar-free - Use a sugar-free substitute to make the syrups instead of cane sugar if preferred. You can also use maple syrup to make the chocolate syrup.
Whiskey - Because Bailey's is made with Irish whiskey, you can add Whiskey to the cocktail instead of vodka to enhance that flavor if you'd like.
Creme de Cacao - If you want to save time, you can use dark creme de cacao instead of making your own chocolate syrup. Keep in mind this will make your cocktail more boozy.
Decaf - You can use decaffeinated coffee or decaffeinated espresso if you're making this cocktail late in the evening and want to avoid the caffeine.
Non-Alcoholic Version
You can use a zero-proof non-alcoholic vodka substitute to make a virgin espresso martini. If you can't find one, skip it.
To substitute Bailey's, try either this Monin Irish Cream Syrup or this Torani Irish Cream Syrup.
If you also want to avoid the caffeine from espresso, use decaf coffee or decaf espresso.
Step-by-Step Instructions
Chocolate Syrup
- Add the cane sugar, cacao powder, and sea salt to a bowl or a large jar and stir together.
- Bring the water to a boil and pour over the chocolate sugar mixture.
- Use a handheld milk frother to mix everything together. The hot water will melt the sugar and blend well with the cacao powder.
- Once it’s well blended and smooth, stir in the vanilla extract.
- Allow to cool completely before transferring to an airtight jar and storing in the refrigerator.
Peppermint Syrup
- Add cane sugar and water to a medium saucepan and bring to a boil stirring constantly until the sugar dissolves.
- Simmer the syrup for 10 minutes.
- Take off the heat and stir in the peppermint extract. Start with ¼ tsp, taste it, and add more to taste. Every brand of peppermint extract might have a different strength.
- Pour the syrup into a glass jar and store it in the fridge.
Peppermint Chocolate Martini
- Crush your candy cane in a ziplock bag and add to a plate.
- Dip the rim of your martini glass into agave syrup on another plate and dip in the crushed candy cane. Set aside.
- Brew your espresso and add it to a cocktail shaker.
- Add vodka, chocolate syrup, peppermint syrup, and Bailey's.
- Add a handful of ice.
- Shake the cocktail vigorously for about 10 seconds until very frothy and cool.
- Strain the cocktail into your prepared glass and garnish with three coffee beans. Enjoy!
Serving and Storing
To make the cocktail extra special, you can add a little bit of whipped cream on top with an extra sprinkle of crushed candy canes instead of just the classic three coffee beans.
The cocktail is best served right away but you can store leftover syrup in the fridge.
Both the chocolate syrup and the peppermint syrup can be kept in an airtight jar in the fridge for 2 weeks.
FAQs
Yes, you can make both the chocolate and peppermint syrup ahead of making the cocktail. They keep very well for 2 weeks when stored properly in the fridge.
Yes! You can freeze any leftover syrup in a freezer-safe container or an ice cube tray. I like this mini ice cube tray because the cubes defrost faster and it's great for when you only want to use a little bit of syrup.
You can use this Monin Irish Cream Syrup or this Torani syrup.
Similar Christmas Cocktails
If you're looking for other cocktails that would be perfect for your Christmas party and similar to this espresso martini, check out the five cocktails linked below! To see all the latest drinks, head over to Cocktails.
- Gingerbread Martini
- White Christmas Margarita
- Raspberry Chocolate Espresso Martini (my personal favorite!)
- Creamy Espresso martini (with Bailey's)
- Cranberry Orange Margarita (for leftover cranberry sauce)
📖 Recipe
Chocolate Peppermint Espresso Martini
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 1 1x
- Category: Cocktail
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Chocolate Peppermint Espresso Martini tastes like a boozy peppermint mocha and it's the perfect Christmas cocktail for Christmas Eve or any holiday party.
Ingredients
Chocolate Syrup
- 1 cup cane sugar
- ½ cup raw cacao powder (or cocoa powder)
- ¼ tsp sea salt
- ½ cup water
- 1 tsp vanilla extract
Peppermint Syrup
- 1 cup cane sugar
- 1 cup water
- ¼-½ teaspoon peppermint extract
Peppermint Chocolate Martini
- Glass rim: 1 crushed candy cane, 1 tablespoon agave syrup (optional)
- 1 shot espresso
- 1 ½ oz vodka
- 1 oz Bailey’s
- ½ oz chocolate syrup
- ¼ oz peppermint syrup
- Ice
- Coffee beans (for garnish, optional)
Instructions
Chocolate Syrup
- Add the cane sugar, cacao powder, and sea salt to a bowl or a large jar and stir together.
- Bring the water to a boil and pour over the chocolate sugar mixture.
- Use a handheld milk frother to mix everything together. The hot water will melt the sugar and blend well with the cacao powder.
- Once it’s well blended and smooth, stir in the vanilla extract.
- Allow to cool completely before transferring to an airtight jar and storing in the refrigerator.
Peppermint Syrup
- Add cane sugar and water to a medium saucepan and bring to a boil stirring constantly until the sugar dissolves.
- Simmer the syrup for 10 minutes.
- Take off the heat and stir in the peppermint extract. Start with ¼ tsp, taste it, and add more to taste. Every brand of peppermint extract might have a different strength.
- Pour the syrup into a glass jar and store it in the fridge. Wait for it to cool down before closing with a lid.
Peppermint Chocolate Martini
- Crush your candy cane in a ziplock bag and add to a plate. Dip the rim of your martini glass into agave syrup on another plate and dip in the crushed candy cane. Set aside.
- Brew your espresso and add it to a cocktail shaker.
- Add vodka, Bailey’s, chocolate syrup, and peppermint syrup.
- Add a handful of ice and shake the cocktail vigorously for a 10 seconds until very frothy and cool.
- Strain the cocktail into your prepared glass and garnish with three coffee beans. Enjoy!
Notes
Store the syrups in an airtight jar in the fridge for 2 weeks. You can freeze any leftovers in an ice cube tray and defrost and use as needed.
The syrup makes about 1 ⅓ cup which is about 10 servings when you use 2 tablespoon per serving.
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Veronika Sykorova says
Making your own chocolate and peppermint syrups is definitely worth it! This cocktail is one of my favorites for Christmas!