Recipe courtesy of David Bailey

Mexican Chocolate Martini

  • Level: Easy
  • Yield: 2 servings
  • Total: 10 min
  • Prep: 10 min
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Ingredients

Chocolate Chipotle Powder, recipe follows

1 1/2 ounces dark chocolate liqueur

1 1/2 ounces chocolate vodka

1 1/2 ounces tequila (preferable 100 percent agave reposado)

1 1/2 coffee flavor liqueur (recommended: Kahlua)

Chocolate Chipotle Powder:

2 tablespoons high quality cocoa powder

1 tablespoon ground chipotle (dried, smoked jalapenos)

1 tablespoon ground pepitas (toasted pumpkin seeds)

Directions

  1. Spread the Chocolate Chipotle Powder out on a large plate. Rim 2 (8-ounce) martini glasses by rolling the edge of each glass on a clean wet sponge, then rolling the edge over the powder. Tap the glass gently to knock off the extra powder. Pour the rest of the ingredients into a cocktail shaker filled with ice and shake vigorously until the outside of the shaker is frosty. Strain immediately into the glasses and serve.

Chocolate Chipotle Powder:

  1. Fold the ingredients together slowly and carefully so as not to knock the powder into the air as the chipotle powder can burn your nose and eyes.

Let's Get Cooking!

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Randy H.

This is a great drink but small changes in ingredients can change the character significantly. <br /> <br />I have tried it with the glass rim coated as directed in the recipe and find that Hershey's dark chocolate cocoa powder mixes well but does not adhere to the damp rim well. I have a premixed chipotle and chocolate powder from Schilling that, when added to ground pepitas (pumpkin seed) works a lot better. I also doubled the amount of chipotle to kick it up a notch higher - love it. <br /> <br />Also, using different flavors of Kahlua changes the flavor quite a bit as well. Not bad, just different.

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