Peppermint Chocolate Cream Cold Brew Martini

After seeing the incredible response to my Pumpkin Cream Cold Brew Martini, I knew I had to create a Christmas version.

Just like the pumpkin variation, this recipe is a twist on the classic espresso martini, swapping in cold brew concentrate for espresso. While you won’t get the traditional foamy top without fresh espresso, we’re making up for it with a luscious peppermint-chocolate cream. Chocolate and a refreshing hint of peppermint perfectly complement the flavors of a classic espresso martini. It’s a decadent and festive holiday cocktail that’s sure to be a hit at any gathering.

WHAT YOU’LL NEED

INGREDIENTS

Peppermint-Chocolate Cream (enough for 4-6 drinks)

  • 1 cup heavy cream (8 oz), very cold

  • ¼ cup powdered sugar

  • 2 tbsp cocoa powder

  • ½ tsp peppermint extract

  • Pinch salt

  • 1-3 tbsp milk

Cold Brew Martini (Serves 1)

  • 2 oz vodka

  • 1 ½ oz cold brew concentrate (like Chameleon)

  • 1 oz coffee liqueur (like Kahlúa)

  • Splash vanilla extract (around ¼ tsp)

  • Candy canes or chocolate sauce for garnish

DIRECTIONS

Make the Peppermint-Chocolate Cream

  1. Combine the heavy cream, powdered sugar, cocoa, peppermint, and salt in a blender. Blend on low speed for 30–45 seconds, or until the mixture thickens slightly. Transfer to a small bowl and whisk in the milk, one tablespoon at a time, until the consistency is pourable. The mixture should be thickened but still fluid—not as stiff as whipped cream.

Shake & Serve Cocktail

  1. Fill a cocktail shaker with ice, then add vodka, cold brew concentrate, coffee liqueur, and vanilla. Shake vigorously and strain into a martini glass.

  2. To float the foam, you can: 1. Slowly pour it over the back of a spoon, holding the spoon close to the surface of the drink. 2. Use a spiraled bar spoon by placing it in the drink and slowly pouring the foam down the length of the spiraled handle.

  3. Garnish with crushed candy canes or a drizzle of chocolate sauce.

RECIPE NOTES & TIPS

  • The goal is to achieve a cream consistency that’s slightly thicked but still pourable in an even stream. If you accidentally over-whip the cream, simply add more milk. Conversely, if the mixture is too thin, blend again until it thickens slightly.

  • To make a larger batch for a group, mix the cocktail ingredients in a large pitcher and store in an airtight container in the fridge for up to 1 week. Once ready to serve, working in batches, pour the mixture into your cocktail shaker, shake over ice, and strain. The cream can also be prepared in advance and stored in the fridge for up to 3 days. If it thins out over time, simply give it a quick blend before serving.

  • For a dairy-free option, substitute the heavy cream with vegan heavy cream or coconut cream. Replace the milk with your favorite dairy-free alternative.

  • The cold brew martini itself is lightly sweetened, with most of the sweetness coming from the chocolate foam and Kahlúa. If you prefer a sweeter drink, you can add ¼ oz of simple syrup to taste.