Anita's Chocolate Chili Espresso Martini (Customer Fave)

Contributed by Anita C.

This recipe and photo was shared with us by our friend Anita C. featuring Jerry's Faves Cocoa Caliente.

Cocoa Caliente Espresso Martini

Silky chocolate. Spicy chili. Bold coffee. This cocktail doesn’t whisper — it kicks the door down, buys a round, and dares you to keep up.

The Ritual (because presentation matters)

First things first: the glass.

• Swirl the rim in chocolate sauce.

• Dust it with Jerry’s Faves Cocoa Caliente — that sultry chocolate-chili blend.

• Pop it in the freezer for 10 minutes to frost up.(Pro move: the frosty rim clings like smoke on brisket, but tastes way better.)

The Main Event (the shake that wakes)

While your glass chills, build the cocktail:

• Ice (fill that shaker like you mean it)

• 2 oz vanilla vodka

• 1 oz Chocolate Chili Kahlua (recipe below — because shortcuts are for amateurs)

• 1 oz crème de cacao

• 2–3 oz cold brew coffee

Shake hard, like you’re tenderizing a tomahawk. Strain into your icy, Cocoa-Caliente-crowned glass.

Optional garnish: a floating chili slice. Warning — that’s not a decoration, that’s a dare.

The Secret Weapon — DIY Chocolate Chili Kahlua

Why buy when you can upgrade?

• 1 bottle regular Kahlua

• A big squirt of chocolate sauce

• 2–3 Thai or Fresno chilis

Heat it all in a saucepan until it’s just shy of boiling. Cool, strain, and funnel it back into the Kahlua bottle. Chill in the fridge until it’s showtime.

The Payoff

This isn’t your average espresso martini. It’s sweet upfront, bold in the middle, and fiery on the finish — like dessert and danger had a baby. Perfect for late-night backyard sessions, pre-game flexes, or that one friend who “doesn’t do spicy” (they do now).

The Cocoa Caliente Chocolate chili espresso martini: smooth enough for a date night, cocky enough for boys’ night.