Chocolate Candy Cane Martini

What could be a better cocktail around the holidays than a rich, sweet Chocolate Candy Cane Martini?

I have to be honest with you here: I don’t know what peppermint has to do with Christmas. I know candy canes come out around the holidays, so is that one type of candy the reason for the seasonal flavor? I don’t get it, but who am I to argue with Starbucks and Pinterest and the entire food blogsphere? Peppermint = Christmas, and I’m getting onboard with that.

Since I didn’t want to be left out on the peppermint fun, I decided to come up with a Christmas cocktail for you this week. This was originally going to be made with peppermint schnapps until it occurred to me that I could try soaking candy canes in vodka instead. (This especially occurred to me when the grocery store didn’t have peppermint schnapps.) I am certainly not the first one to try this, but it IS the first time I’ve ever made any kind of infused vodka.

Turns out, it’s really, really easy. I put four mini candy canes in a glass and added a half cup of vodka.

I could see magic happening immediately, and within 3-4 hours the candy canes were dissolved completely to make a pretty pink, minty treat.

I think you could just pour this chilled candy cane vodka into a cold martini glass and call it a cocktail, but I wanted to add a little more, you know, chocolate.

Luckily, I had a trial sized chocolate liqueur in our cabinet just for this very purpose. Boy oh boy, I’ll be needing to get more of that, and in a bigger bottle this time. Who needs Irish cream when you can have creamy chocolate in your cocktail instead?

So there you have it. Candy cane vodka, chocolate liqueur, and a bit of half and half gives you a creamy, minty, delicious Chocolate Candy Cane Martini perfect for holiday parties or a Christmas Eve nightcap. Cheers!

Chocolate Candy Cane Martini

★★★★★

5 from 1 review

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Making your own candy cane vodka is simple, and it is perfect for this holiday martini.

• Total Time: 4 hours 2 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 4 miniature candy canes or one full-sized candy cane
• 1/2 c. vodka
• 4 oz. chocolate cream liqueur I used Vermeer
• 2 oz. half and half

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Instructions

1. Place candy canes in a glass container, and pour vodka over the candy. Cover and allow to sit at room temperature or in the refrigerator for 4-24 hours.
2. Place martini glasses in the freezer to chill.
3. In a cocktail shaker, add infused vodka, chocolate liqueur, and half and half. Add a few ice cubes, and shake for about 10 seconds. Immediately strain into chilled glasses. (You don’t want to shake or let the drink sit with the ice too long because it will become watered down.) Enjoy!

Notes

If you use a chocolate liqueur that is not cream based (like Godiva), you can double the half and half.

• Author: Andi Gleeson
• Prep Time: 240
• Cook Time: 2

Keywords: candy cane martini

You should toast the holidays with these other cocktails too!