Chocolate Cream Pie Martini
If you love the cream pie, this drink is for you! A rich chocolate martini with whipped topping and just enough boozy burn to warm up your holiday.
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Table of Contents
About Chocolate Cream Pie Martini
This chocolate martini has become my go-to comfort drink for any time of the year, but do know what the holidays really make me think of?
Chocolate.
And whipped cream.
And… booze.
Because that’s just how I like to celebrate.
Now that the holidays are right around the corner, I’ve been working hard to increase the boozy drink recipes I have on this little food blog.
Up until now, I’ve been on a bit of a cocktail kick, so it only seemed fair that I should spice things up with a martini.
And a chocolate martini with whipped cream at that! It’s like a Godiva chocolate martini and chocolate cream pie all wrapped into one.
I mean, when it comes to satisfying my drink necessities, I’m not too picky – I’ll take what I can get – but how could you resist this creamy, festive drink?
I know I couldn’t!
This Godiva martini tastes like a better (and more chocolaty) version of a classic mudslide.
You could serve it on the rocks (as it was in the photo), where it’s shaken then strained.
OR you could toss it all in the blender, ice and all, and enjoy a more frosty treat.
Any of these methods will get you a creamy chocolate drink that’s sure to warm up your holiday.
Speaking of warm, I can already tell you from experience that this is the perfect sipping drink while sitting next to a roaring fire.
Why is that?
Because the weather has finally become a bit “chilly” here in Phoenix (or, at least, our version of it) and an old friend of mine has been jumping at the opportunity light a fire in our fireplace almost every night.
It’s become part of my nightly ritual to make this martini and curl up on the couch while the fire burns.
With nights like these, I have a good feeling this Godiva chocolate martini will quickly become a holiday tradition in our house.
How to measure this drink
This cocktail is written like a standard drink recipe, meaning that instead of an exact measurement (ex: 1 cup) the recipe will read “1 part.”
This can sometimes be a little confusing, but I’ve found the best way to think of it as this:
Recipes that measure in parts usually mean it’s written so that you can adjust the size of the drink to whatever you want and the measurements they give you (1 part, 1/2 part, etc) are so you can keep the ratio of the ingredients correct.
For example, let’s say you wanted to make one drink – this typically means you’re using 1 standard shot glass for measuring. So then when the recipe says “1 part” you would interpret that amount as “1 standard shot glass” full. If the recipe says “1/2 part” you’d fill the shot glass halfway so that it’s “1/2 standard shot glass.” OR, let’s say you wanted to make enough drinks for a few friends. When making the drink you could interpret “1 part” as “1 cup” (or “1/2 part” to “1/2 cup.”)
This way the drink will taste the same no matter what size you make it.
But wait, why is this recipe called a “martini”?
I know the all the drink connoisseurs out there are shaking their head at me, insisting that this is so not a martini, and I totally agree. This drink is not a “true” martini, as martinis are typically clear or pale drinks with a citrus twist. But as for why I decided to call this drink a martini, the best answer I can give is this:
Time.
I originally discovered this recipe ages ago, and while the ingredients haven’t really changed, the look of the drink has. When it was first served to me, it was styled like a martini – in a martini glass with a cherry wedged on the rim – so calling it a “martini” was more of a play on words than a reflection of what the drink really was. I thought the whole idea of the drink was cute, so I made a point to learn the recipe.
Fast forward a few years later, and there I was, anxious to share this recipe with the internets, and not giving a second thought to how the name I’ve always used for this drink wouldn’t really match up with the way I serve it now. I stopped using a martini glass because the stemless wine glasses are easer to hold (and, quite frankly, they hold a lot more!)
So, to all the martini purists out there, I apologize for not thinking the name through on this one. This drink was always meant to be a fun twist on a classic, and I hope it still seems that way, even with (or maybe because of?) the mismatched name.
Notes & tips for this Godiva martini
- When it’s just an old friend of mine and I, I prefer to serve this chocolate drink in stemless wine glasses. But that doesn’t mean you couldn’t use these glasses at a party, too – they’re definitely fancy enough to serve a crowd!
- I’m a big fan of Godiva, and I personally think the Godiva chocolate liqueur is what makes this chocolate martini so tasty. I usually have to go to BevMo or Total Wine to buy it, but it’s totally worth the trip.
- If you’d like to see more recipes that can be served in stemless wine glasses, be sure to check out Baileys Cookies and Cream Parfaits, Tiramisu Parfaits, and Tropical Fruit Parfaits.
- And if you simply want more chocolate (can’t say I blame you!) I highly recommend a batch of Ultimate Brownies or some Brownie Puppy Chow for a snack.
More fun drink recipes
Chocolate Cream Pie Martini
Ingredients
- ice, for shaker and serving
- 1 part RumChata
- 1 part vanilla vodka
- whipped cream
- sprinkles, for garnish, optional
- maraschino cherries, for garnish, optional
Instructions
- Place ice, Rum Chata, vanilla vodka, Godiva chocolate liqueur, and chocolate syrup (optional) in a cocktail shaker. Shake vigorously until combined.
- You can serve the chocolate cream pie martini on the rocks or by itself in a glass. For the cream pie touch, top with whipped cream and decorate with sprinkles and maraschino cherries.
Nutrition
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
