Chocolate flavors evoke such passion in people because, let’s face it, chocolate is basically edible happiness.
Science says chocolate contains all sorts of mood-boosting compounds—but honestly, do we even need an excuse to love chocolate? There’s something magical about the way its rich, creamy taste can instantly lift your mood or turn a bad day into a tolerable one.
Chocolate and spirits, meanwhile, are the flavor world’s ultimate power couple. When you pair a rich bonbon with a sip of whiskey or splash of rum, it’s like your taste buds just got upgraded to first class. The cool, creamy smoothness of chocolate mellows the spirit’s fire while the spirit brings out all those subtle, complex notes in the chocolate. It’s a match made in culinary heaven—one that will have you wondering why you ever settled for just one or the other.
Best of all, we can combine these two heavenly creations in a cocktail.
Mix & Match
I haven’t met a spirit that doesn’t get along famously with chocolate.
If you’re a whiskey drinker, you may already know how fun (and surprisingly easy) it is to create your own chocolate pairings at home. It’s a fantastic way to impress friends or add a little extra magic to a night in with someone special. Just grab a few different whiskeys—a bold bourbon, a spicy rye, a sweet single-malt, maybe even a smoky Scotch—and you’re off to the races. Check out tasting notes online or consult your favorite whiskey nerd for flavor inspiration.
Then, match or contrast some of those whiskey notes with different chocolates—spicy rye meets Mexican chocolate with chile, smoky Scotch cozies up to dark chocolate with sea salt, and so on. Whether you go for flavor harmony or wild juxtapositions, you’ll end up with an experience that’s as delicious as it is entertaining.
When it it’s time to mix a chocolate cocktail, there’s a whole world beyond spiked hot cocoa—though, let’s be honest, a good spiked hot cocoa is a hug in a mug. If you want to take your chocolate-infused drinks to the next level, try experimenting with different spirits and techniques.
For instance, swap out regular cocoa powder for Mexican chocolate and blend it with a smoky whiskey or an aged tequila, using nut milk for extra richness. Finish with a dash of chocolate bitters and a flurry of chocolate shavings for that ultimate cozy vibe.
Or get adventurous: Infuse vodka with cacao nibs for a week, then mix it into an espresso martini for a grown-up mocha twist. Dark rum and chocolate liqueur make for a decadent after-dinner sipper, and even gin can shine when paired with white chocolate and a hint of citrus.
With chocolate and cocktails, the only real rule is to have fun—your taste buds will thank you for the adventure.
Midnight Velvet
if you’re really feeling decadent, add a toasted marshmallow. For those of us still freezing our buns off, this hot drink hits the spot on a chilly day.
1½ oz whiskey or aged tequila
2 scoops Mexican chocolate powder
2 dashes chocolate bitters
4 oz hot milk (I suggest plant or nut-based)
Dark Mexican chocolate shavings
Add spirit, chocolate powder, and bitters to the hot milk and stir well. Top with dark chocolate shavings.
Gin
Believe it or not, gin lovers can join in on the chocolaty fun, too. If you think chocolate cocktails are reserved for the world of whiskey or liqueurs, allow me to introduce you to a game changer: the chocolate negroni.
This isn’t just a clever twist—it’s a must-have in your repertoire, especially if you’re the one mixing up drinks for friends or family. Combining the gin’s botanicals with rich chocolate notes is unexpectedly delightful and guaranteed to surprise even seasoned cocktail aficionados. Once you try it, you’ll wonder how your cocktail lineup ever felt complete without it.
Chocolate Negroni
1 oz London dry gin
¾ oz sweet vermouth
¾ oz red aperitif, such as Campari
¾ oz chocolate liqueur
2–3 dashes chocolate bitters
Add all ingredients to a mixing glass with cubed ice and stir until chilled. Strain into a rock glass over a large ice cube. Garnish with an extra dash of bitters or skip the garnish altogether. Feel free to slightly increase the amount of chocolate liqueur in this cocktail—it’s not sacrilege; it’s chocolate!
Liqueurs
A well-made chocolate liqueur isn’t just tasty—it’s a playground of possibilities for your cocktail creations.
Whether you’re reaching for a bottle off the shelf or rolling up your sleeves to make your own, chocolate liqueur opens the door to endless flavor combinations. The fun really begins when you craft it yourself: Toss in a pinch of sea salt for depth, experiment with fruits, or even a hint of cayenne pepper if you’re feeling adventurous.
I start with cacao nibs and vodka as a blank canvas, then I let creativity take the reins. My personal favorite twist? Dark chocolate with cherries—dark-chocolate-covered cherries are basically my love language. The beauty of this combo is its universal appeal; it plays nicely with everything from vodka and gin to whiskey, rum, and even tequila—I’m all about a build that can go in any direction.
While you’re at it, consider making a homemade cherry liqueur—just cherry juice and a little spirit magic—or pick up a bottle of Cherry Heering if you want a shortcut. It’s a classic for a reason.
Cherry Bombshell (pictured at top)
1½ oz spirit
1 oz cherry liqueur
1 oz chocolate liqueur
2 dashes chocolate bitters
Add all ingredients to a cocktail shaker with a handful of cubed ice and shake well. Strain into a cocktail glass and serve with chocolate-covered cherries.
Citrus
Let’s keep the chocolate-and-fruit celebration going—because citrus and chocolate are a match made in cocktail heaven.
One of my all-time favorites? The chocolate sour cocktail. This is one of those recipes that begs for a little experimentation, and the spirit base is up to you. Gin brings floral and herbal notes for a layered, complex twist while bourbon’s sweetness plus citrus and chocolate will transport you straight to the world of chocolate-covered orange slices (in sippable form).
I’m partial to orange juice over lemon for this sour—especially if rye whiskey is your base—but let your own taste buds take the lead. I often blend orange and lemon juice for whiskey sours, and my guests always rave about the balance.
When it comes to garnishing, I’m a big fan of dehydrated fruits—not only do they make for beautiful, long-lasting toppers, but they also help prevent food waste. For special occasions, melting a handful of dark chocolate nibs and dipping your garnish of choice is as easy as it is impressive. Just let them cool and harden in the fridge or freezer.
Pro tip: Chocolate is the ultimate fixer for less-than-perfect fruit. Got a box of strawberries that are a bit bruised or overripe? Dip them in chocolate, and suddenly you’ve got magic on a plate.
Chocolate Outlaw
2 oz rye whiskey
1 oz fresh orange juice
½ oz chocolate liqueur
½ oz egg white, or 5–6 shakes of Fee Foam
3 dashes chocolate bitters
1 chocolate-dipped orange wedge
Add all the ingredients except the orange wedge to a cocktail shaker, without ice, and shake for 10 seconds. (Pro tip: To create better foam, remove a Hawthorne strainer’s coil and place it inside the cocktail shaker while shaking.) Add a handful of ice and shake again until the tin is cold. Rinse the coil quickly and place it back on the strainer. Then double-strain the cocktail into a cocktail glass or over cubed ice in an old fashioned glass. Garnish with the chocolate-dipped orange wedge.
A Crowd-Pleasing Finale
It’s time for the grand finale from my chocolate-cocktail vault—and I’ll warn you, it’s a little unconventional. Stay with me as I make my case.
If you know me, you know I’m a tea fanatic. Spicy chai has found its way into countless of my concoctions, and I even dedicated an entire article to tea cocktails in October. Chocolate and chai are a match I can’t resist, so it would feel downright incomplete not to share my take on a chocolate chai cocktail. As a bonus, this is a go-to favorite for friends who aren’t big on spirits—consider it the ultimate gateway cocktail.
Now, let’s talk about what makes these cocktails shine: balance. Whether you’re wrangling spices or working with sweet components, it’s all about finding that sweet spot where flavors complement rather than compete. I’ll confess, I’m a relentless tinkerer—especially when sweets are involved. I don’t have much of a sweet tooth, so I’m forever tweaking until the balance is just right. The same goes for spices: Whether you want a gentle warmth or bold, complex flavors, the goal is to keep things in harmony. Let the spirit shine—don’t let the spices overpower your creation.
If you’re already a pro at blending your own spiced chai, you’re ahead of the game. If not, don’t stress—a quality packaged chai blend works just as well. Traditional chai usually starts with robust black tea (Assam is my favorite), then layers in cardamom, ginger, cinnamon, cloves, cane sugar, and black pepper.
For this cocktail, gin is my secret weapon—the bold botanicals marry aromatic spices and chocolate to create something truly special. Reach for a gin with heavy juniper and a rich botanical profile; you want something that can hold its own alongside the tea and chocolate. And yes, a creamy chai with gin might sound odd, but trust me: Somehow, it just works. That’s the magic of experimentation—sometimes the most unexpected combinations end up being the real showstoppers.
Spice Riot
1½ oz botanical gin
1 oz chocolate syrup
1 oz cold chai
1 oz cold milk
Ground cinnamon
Add all the ingredients except the cinnamon to a cocktail shaker with cubed ice and shake well. Strain into a chocolate-drizzled coupe glass and dust the cocktail with ground cinnamon.
Tinker with the Magic
Whether you’re a devoted gin enthusiast, a whiskey lover, or just someone with a curiosity for chocolate in all its glorious forms, I hope these recipes inspire a little creative mischief behind your own bar. Don’t be afraid to play with flavors, tweak ratios, or invent something entirely new—sometimes the best discoveries come from a bit of bold experimentation.
Chocolate has a way of bringing out the unexpected in spirits, and when you get it right, it’s pure magic in a glass. Cheers to raising your cocktail game, and to making every sip a little more decadent!