Let’s Talk: Frozen Hot Chocolate Martini and Why I Love It
You ever have one of those days where you can’t decide between a dessert and a drink? So, you just make both, and hope for the best? That’s basically how my obsession with Frozen Hot Chocolate Martinis started—it was a snowy February evening, fireplace going, my hands freezing from shoveling outside (classic New England problems), and instead of hot chocolate, I said, “Why not make this boozy and cold?”
Honestly, sometimes the universe gives you great ideas wrapped in a little inconvenience. My friend Jill still teases me about how the first batch slightly overflowed the blender, but hey, kitchen chaos is half the fun. (Sidenote: dogs do not like chocolate spills, but that’s a whole other story!)
Why Would You Adore This? (My family sure does)
I whip this up for girls’ nights, especially when we want to pretend we’re fancy adults but mostly just want frozen chocolate goodness with a little kick. My mother-in-law politely asks for the recipe every single Christmas, and my partner doesn’t even wait for a special occasion—just gives me the sad puppy look until I say yes. It’s rich, ridiculously easy, and you don’t have to wear anything but pajamas if you don’t want (though serving it in martini glasses makes it feel just an eensy bit sophisticated!).
And oh boy, if you like experimenting—don’t be afraid. Sometimes my chocolate syrup gets a little lumpy, and occasionally the ice-to-liquid ratio gets out of whack (blame my questionable counting skills). But it’s never not gone over well. Unless you count the time I tried tabasco in it… but maybe don’t ask about that.
Stuff You’ll Need (Substitutions Are Totally Fine!)
- 1 ounce chocolate liqueur (I love Godiva, but that’s just me—any will do, or splash in a bit more if it’s Friday and you’re feeling wild)
- 1 ounce vodka (I usually grab whatever’s lurking in the freezer—Tito’s is my lazy go-to, but unflavored is fine)
- 1 ounce creme de cacao (Don’t stress if you’ve only got the dark/cocoa version, works just as well)
- 2 tablespoons hot chocolate mix (My grandmother was oddly weird about Swiss Miss, but honestly even store-brand works. Or try dark cocoa powder with a pinch of sugar—it’s what I do when I run out)
- 1/3 cup milk (Whole milk is my fave, but I’ve used oat, almond, heck, even 2 percent when desperation calls)
- 1 cup ice (Roughly—if it’s a hot day, I just add a bit more for thickness)
- Whipped cream for topping (okay, I only make it myself on holidays; Reddi-Wip in a can is fine)
- Optional: Chocolate shavings or mini marshmallows for garnish, splash of Baileys when you’re feeling extra
How I Actually Make It (With the Occasional Oops)
- Toss the chocolate liqueur, vodka, creme de cacao, hot chocolate mix, and milk together in a blender. This is where I usually remember I’ve forgotten the milk—don’t be like me.
- Add the ice last (big cubes or those little weird pellet ones – doesn’t matter much, but too much ice = hard to blend, trust me).
- Blend on high until it looks like a super thick shake – sometimes it sounds angrier than it looks, but that’s normal. If it’s too chunky, add an extra splash of milk. Actually, now that I think about it, a little more booze fixes things, too.
- Give it a quick taste—this is “quality control” not “impatience,” OK? If it needs more chocolate or sweetness, toss in another teaspoon of cocoa mix or a glug of chocolate syrup.
- Pour into a (chilled, if you’re organized) martini glass. Realistically, any glass will work; once I used a coffee mug because all my glassware was in the dishwasher. Swirl on the whipped cream and garnish if you’re feeling energetic; if not, just dive in.
Notes: Little Lessons Learned
- Once, I tried making this with water instead of milk—would not recommend. Unless you like sad, watery drinks.
- If your blender struggles, pulse it instead of holding the button down. Or, let the ice soften for a couple minutes—it’s less dramatic, but your ears will thank you.
- This recipe multiplied easily, though I’ve made the mistake of thinking “4x the recipe means 4x the booze”… moderation is a thing, even with dessert drinks. Oops.
- For fancier presentation tips, Serious Eats has a great guide to cocktail garnishes.
Variations (the Good, the Bad and the Just Weird)
- Baileys Version: Swap half the vodka for Irish cream. Seriously good, especially when you need extra coziness.
- Mint Chocolate: A splash of peppermint schnapps instead of vodka—it’s basically a grown up Thin Mint. But not as messy as the time I tried orange liqueur; that didn’t taste quite right.
- Dairy Free: Oat milk plus vegan whipped topping works fine—I doubted it until I tried. Coconut milk gives a light tropical twist.
- Sugar-Free: Used sugar-free cocoa and monkfruit sweetener, but heads up, it doesn’t get as thick.
Equipment Stuff You Could Use (But Don’t Stress)
- Blender: Essential, unless you’re a fan of chunky drinks. In a pinch? I did try once in a food processor; kinda worked, but was a mess. Or smash everything with a potato masher—for science.
- Martini glasses: Fun but optional. My neighbor once served this in a jam jar and everyone loved it.
Oh, and I keep reading about ice-crushing blenders being the gold standard. I’m just not that advanced yet.
How Long Does This Actually Keep Around?
Technically, you could keep leftovers in a covered container in the freezer for a day or two, then blend again before serving. But honestly, in my house, it never lasts more than a couple hours. Sometimes not even that. Good luck with storage, is what I’m saying!
How We Serve (Or Gobble Up) These
Big on traditions? We do a mountain of whipped cream plus marshmallow “floaters” for holidays. Once, I rimmed the glasses with crushed cookies for a birthday and now my niece insists it’s mandatory.
At movie night, I make minis in shot glasses (gets a little silly, but it’s fun!). If you want to get fancy, dust a little cinnamon or chili powder on top, like those chic dessert bars downtown.
Pro Tips: Stuff I Screwed Up So You Don’t Have To
- Don’t skip chilling the glass if you can help it. Tried to rush that step once and got sad, melty drinks. Worth the extra two minutes.
- If you’re using a non-dairy milk, check the flavor first—some taste more like almonds than chocolate! Personal experience taught me that the hard way.
- Actually, I find it works better if you blend the liquids and cocoa mix before adding ice—that way you don’t get weird floating bits.
FAQ Time (You’ve Actually Asked Me These!)
- Can I make this without alcohol? Sure thing! Just skip the liqueurs and vodka, up the milk a little, and maybe add a dash of vanilla extract for a faux boozy kick.
- Can I use instant coffee or espresso as an add-in? You bet! A teaspoon of espresso powder is amazing. Just don’t overdo it or it’ll taste like a weird mocha shake—but a little, chef’s kiss.
- Help! My drink is too watery or thin! Probably too much milk or not enough ice. Add a handful more ice cubes and re-blend—this often solves it. Or, let it sit a few minutes and see if it thickens up after.
- Could I prep this in advance for a party? Maybe. Blend and freeze, then re-blend just before serving. But it’s honestly at its best fresh out of the blender.
- Is there a way to make it look extra pretty for Instagram? Ha! Story of my life. Try rimming the glass with chocolate syrup, swirling caramel in before pouring, and then pile on the whipped cream. It’ll look better than my first attempts, promise.
If you’re interested in even more cocktail ideas, check out Liquor.com’s version for a little different spin.
So, yeah—that’s my Frozen Hot Chocolate Martini adventure! Next time you’re itching for dessert and a drink, give it a whirl. (And if your blender explodes, drop me a line… kindred spirits.)
Ingredients
- 1 cup ice cubes
- 1/2 cup hot chocolate mix
- 1/2 cup milk
- 2 oz chocolate liqueur
- 2 oz vodka
- 1 tbsp chocolate syrup (plus extra for garnish)
- Whipped cream, for topping
- Chocolate shavings or sprinkles, for garnish
Instructions
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1Add ice cubes, hot chocolate mix, milk, chocolate liqueur, vodka, and 1 tablespoon of chocolate syrup to a blender.
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2Blend until smooth and frosty.
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3Drizzle chocolate syrup inside two martini glasses for garnish.
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4Pour the blended mixture into the prepared glasses.
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5Top with whipped cream and chocolate shavings or sprinkles. Serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
350 caloriescal
Protein:
5 gg
Fat:
11 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
44 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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