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A coupe glass with creamy espresso martini garnished with crushed candy canes on the rim and three coffee beans on top.

Chocolate Peppermint Espresso Martini

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  • Author: Veronika Sykorova
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 1 1x
  • Category: Cocktail
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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.


Units Scale

Chocolate Syrup

Peppermint Syrup

Peppermint Chocolate Martini

  • Glass rim: 1 crushed candy cane, 1 tbsp agave syrup (optional)
  • 1 shot espresso
  • 1 1/2 oz vodka
  • 1 oz Bailey’s
  • 1/2 oz chocolate syrup
  • 1/4 oz peppermint syrup
  • Ice
  • Coffee beans (for garnish, optional)


Chocolate Syrup

  1. Add the cane sugar, cacao powder, and sea salt to a bowl or a large jar and stir together.
  2. Bring the water to a boil and pour over the chocolate sugar mixture.
  3. Use a handheld milk frother to mix everything together. The hot water will melt the sugar and blend well with the cacao powder.
  4. Once it’s well blended and smooth, stir in the vanilla extract.
  5. Allow to cool completely before transferring to an airtight jar and storing in the refrigerator.

Peppermint Syrup

  1. Add cane sugar and water to a medium saucepan and bring to a boil stirring constantly until the sugar dissolves. 
  2. Simmer the syrup for 10 minutes.
  3. 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.
  4. 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

  1. 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.
  2. Brew your espresso and add it to a cocktail shaker.
  3. Add vodka, Bailey’s, chocolate syrup, and peppermint syrup.
  4. Add a handful of ice and shake the cocktail vigorously for a 10 seconds until very frothy and cool.
  5. Strain the cocktail into your prepared glass and garnish with three coffee beans. Enjoy!


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 1/3 cup which is about 10 servings when you use 2 tbsp per serving.