Chocolate Orange Mocha Martini
A rich, creamy coffee cocktail with real chocolate depth and a bright orange finish. Ideal for festive drinks, dinner parties, or when you want an espresso martini with a little more warmth.
The Ultimate Chocolate Orange Espresso Martini Twist
If you love an espresso martini but want something more indulgent, this Chocolate Orange Mocha Martini hits the sweet spot: fresh espresso for intensity, dark drinking chocolate for a proper mocha backbone, and a chocolate-orange liqueur for that classic festive flavour combination.
The star here is Tiptree Chocolate Orange Vodka Liqueur, a smooth English vodka liqueur blended with Tiptree’s own Chocolate Orange Spread for a rich cocoa flavour and zesty citrus finish.
Finished with a chocolate-rimmed coupe glass and a dried orange slice, it’s a simple recipe that looks (and tastes) like you’ve made far more effort than you actually have.
Ingredients
- Double shot of fresh espresso (about 60ml)
- 30g Van Houten Dark Hot Drinking Chocolate
- 50ml Tiptree Chocolate Orange Vodka Liqueur
- 25ml Kerrymaid UHT Whipping Cream
- Ice
- 1883 Maison Routin Chocolate Sauce (for glass rim)
- 1 Nice Slice Dried Orange Slice (to garnish)
- Chilled coupe glass
Method
- Pour a little chocolate sauce onto a small plate. Invert your coupe glass and dip the rim into the sauce. Place the glass in the freezer to chill while you make the cocktail.
- Add the Van Houten dark drinking chocolate to a small cup. Stir in about 1 tbsp boiling water to form a smooth paste.
- Pour in your double shot of espresso to the chocolate paste and stir well until fully combined. (If your espresso is piping hot, give it 30–60 seconds so it doesn’t melt your ice too quickly.)
- Add the mocha mixture, Tiptree Chocolate Orange Vodka Liqueur and whipping cream to a cocktail shaker. Fill with ice, seal, and shake hard for 15–20 seconds.
- Fine strain into your chilled glass. Garnish with a dried orange slice and serve immediately.
Recipe Tips & Variations
For more foam: Use freshly pulled espresso and shake hard (a proper, noisy shake). Fine straining helps keep the texture smooth.
Make it sweeter: Add an extra drizzle of chocolate sauce inside the glass before pouring.
Make it more “orangey”: Express a strip of orange peel over the top (even with the dried slice garnish) for a brighter aroma.
Dairy-free option: Swap the cream for a barista-style oat or soya alternative (expect a slightly lighter texture than cream).
Serving for a crowd: Pre-mix the liqueur and cream in a jug and keep chilled; pull espresso to order, then shake each drink with ice for best foam.
FAQ’s
Can I make this mocha martini without a cocktail shaker?
Yes. Use a large jar with a tight lid (or a protein shaker). The key is a strong shake to properly chill and aerate the drink.
Why do you mix the chocolate with water first?
It prevents dry cocoa clumps and helps the drinking chocolate dissolve evenly into the espresso, so the cocktail stays smooth rather than grainy.
Can I use cold brew instead of espresso?
You can, but it changes the result. Espresso gives intensity and crema (which helps the foamy top). If using cold brew, use a strong concentrate and expect less foam.
How do I stop the drink from tasting watery?
Cool the espresso briefly (so it doesn’t instantly melt ice), then shake hard and strain straight away. Also, don’t “over-shake” for ages, 15 to 20 seconds is plenty.
Is Kerrymaid whipping cream suitable for this recipe?
Yes, its higher fat content gives a richer mouthfeel and helps the cocktail feel properly “dessert-like”.
A Chocolate Orange Mocha Martini is the kind of festive cocktail that works as both an after-dinner drink and a Christmas-party treat, rich, coffee-forward, and properly chocolatey with a clean citrus finish.
And if you’re stocking up for the season, all Tiptree Liqueurs are only £10.00 on Infusions4chefs.