1. To make the Chocolate Coffee Syrup: Combine sugar, cold brew, and cocoa powder all in a small pot and whisk to blend all together. Place over very low heat (do not boil, do not burn) and continue to stir until sugar is fully dissolved (1-2 minutes).
2. Add 2 oz. vodka, dark chocolate liqueur, espresso, and 1/2 oz Chocolate Coffee Syrup to a cocktail shaker with ice and shake hard for up to 60 seconds.
3. Strain into a Martini or Coupe glass and garnish with edible heart sprinkles.
Tip: For any leftover Chocolate Coffee Syrup, transfer to airtight container and store in refrigerator for up to 3 weeks.
Shop Ingredients
Directions
1. To make the Chocolate Coffee Syrup: Combine sugar, cold brew, and cocoa powder all in a small pot and whisk to blend all together. Place over very low heat (do not boil, do not burn) and continue to stir until sugar is fully dissolved (1-2 minutes).
2. Add 2 oz. vodka, dark chocolate liqueur, espresso, and 1/2 oz Chocolate Coffee Syrup to a cocktail shaker with ice and shake hard for up to 60 seconds.
3. Strain into a Martini or Coupe glass and garnish with edible heart sprinkles.
Tip: For any leftover Chocolate Coffee Syrup, transfer to airtight container and store in refrigerator for up to 3 weeks.