Boozy Chocolate Martini Food

FROZEN HOT CHOCOLATE MARTINI

Steps:

• Empty 1 envelope hot cocoa mix onto a saucer. Put some water into another saucer. Dip the rims of 4 martini glasses into the water and shake off any excess. Dip them in the hot cocoa mix. (Save the remainder for garnish.)
• In a blender, combine the remaining the hot cocoa mix, milk, vodka, and ice and blend until smooth. Divide the mixture among the prepared glasses and garnish with the marshmallows and remaining cocoa mixture.

EASY CHOCOLATE MARTINI

Steps:

• Gather the ingredients.
• Rim a cocktail glass with cocoa: Wet the rim by dipping it in a small dish of the chocolate liqueur, then dip or roll it in a dish of cocoa powder.
• Pour the vodka and chocolate liqueur into a cocktail shaker filled with ice cubes.
• Shake vigorously .
• Strain into the prepared glass.

BOOZY CHOCOLATE MARTINI

Steps:

• In a pitcher, stir together the half-and-half or light cream, chocolate liqueur, and vodka.
• Place ice cubes in a martini shaker. Add liqueur mixture; shake. Strain mixture into four to six chilled martini glasses.

CHOCOLATE MARTINI

Steps:

• Add ice to your shaker. Add all four ingredients to the shaker and shake for about 30 seconds. Strain into martini glass and enjoy!
• I store my vodka in the freezer to keep it icy cold.
• I like to crush my ice before I add it to my shaker. When I am shaking it some of the crushed ice melts and also a few tiny pieces get through my strainer into my glass which I like. If you don't want tiny ice particles in your drink than use regular ice instead of crushed.
• I have used a pitcher with a tight fitting lid to make several at once and they turn out great.

ULTIMATE CHOCOLATE MARTINI

Steps:

• Add all ingredients to a shaker half full of ice.
• Shake, pour into a martini glass, enjoy!

GERMAN CHOCOLATE MARTINI

Steps:

• Combine Godiva Original Liqueur, Captain Morgan Parrot Bay Coconut Rum, and Smirnoff Black Cherry Vodka.
• Shake with ice and strain into martini glass.
• Garnish with chocolate shavings.