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Hot Cocoa Martini With Chocolate Rim & Whipped Cream - A Cozy, Grown-Up Treat

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Hot cocoa mix (or homemade cocoa powder and sugar blend)
  • Milk (whole milk for creaminess; dairy-free works too)
  • Chocolate liqueur (like Godiva or any crème de cacao)
  • Vanilla vodka (or plain vodka with a drop of vanilla extract)
  • Coffee liqueur (optional) for depth and a hint of roast
  • Heavy cream or whipped cream for topping
  • Chocolate chips or melting chocolate for the rim
  • Crushed chocolate cookies, cocoa powder, or chocolate sprinkles to coat the rim
  • Mini marshmallows (optional), for garnish
  • Ground cinnamon or nutmeg (optional), for dusting
  • Sea salt flakes (optional), for a sweet-salty finish

Method
 

  1. Prep the chocolate rim: Melt a small handful of chocolate chips in the microwave in 15-second bursts, stirring until smooth. Dip the rims of heat-safe martini or coupe glasses into the chocolate, then into crushed cookies, cocoa powder, or sprinkles. Set aside to firm up.
  2. Warm the cocoa base: In a small saucepan, heat 3/4 cup milk over medium-low until steaming. Whisk in 2–3 tablespoons hot cocoa mix (or 2 tablespoons cocoa powder plus 1–2 tablespoons sugar). Heat gently; do not boil.
  3. Add the spirits: Remove from heat. Stir in 1 ounce chocolate liqueur and 1–1.5 ounces vanilla vodka. If using coffee liqueur, add 1/2 ounce. Taste and adjust sweetness with a little more cocoa mix or sugar if needed.
  4. Whip the topping: If not using ready-made whipped cream, shake 1/4 cup heavy cream in a sealed jar for 30–60 seconds until thick and spoonable, or whisk lightly to soft peaks. Add a splash of vanilla and a pinch of sugar if you like.
  5. Assemble: Pour the hot cocoa martini into the prepared glass. Top with a generous dollop of whipped cream. Finish with a pinch of cinnamon or nutmeg, a few mini marshmallows, or a tiny sprinkle of sea salt.
  6. Serve immediately: This drink is best hot, with the rim intact and the whipped cream just starting to melt into the cocoa.