I love trying out new drink recipes, and honestly, this Chocolate Martini with Pumpkin Cream is a fun twist for anyone who likes chocolate and pumpkin together. It mixes rich chocolate with smooth pumpkin cream, making a cocktail that’s sweet but also a little spicy.

Lots of people look for easy ways to shake up their favorite drinks when fall rolls around. With this simple recipe, I can show you how to make a dessert-style cocktail at home using just a few basic ingredients.

Chocolate Martini With Pumpkin Cream Cocktail Recipe

This chocolate martini with pumpkin cream brings together smooth chocolate, a touch of pumpkin spice, and a creamy finish. I use everyday bar tools, clear steps, and ingredients you can actually find at most stores, so anyone can mix it at home.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

You’ll want a cocktail shaker with a lid,

A jigger for measuring, and a bar spoon for mixing.
A fine mesh strainer comes in handy to keep ice shards out.
I usually serve in a martini glass or coupe, but honestly, any small glass is fine.

Optional: a small plate for rimming the glass with cocoa or cinnamon,
A grater if you want fresh nutmeg or chocolate shavings.

Ingredients

For one cocktail, here’s what I use:

1.5 oz chocolate liqueur like Godiva
1 oz vodka
1 oz pumpkin spice cream liqueur Baileys Pumpkin Spice is great

0.5 oz heavy cream or half-and-half
Ice cubes
For garnish I use a pinch of ground cinnamon or nutmeg and some chocolate shavings

Instructions

First, I rim my chilled glass with cocoa sugar. Sometimes I rub a lemon wedge or just a little water around the edge to help it stick.
Then I fill a cocktail shaker halfway with ice.

I pour in the chocolate liqueur, vodka, pumpkin spice cream liqueur, and the heavy cream.
Shaker goes on, and I shake it hard for about 15-20 seconds. This chills everything and makes the cream nice and frothy.
I strain the drink into my prepared glass using a fine mesh strainer.

I sprinkle a little cinnamon, nutmeg, or chocolate shavings on top. Best served right away while it’s cold and creamy.

Notes

Sometimes I swap the pumpkin spice cream for regular Irish cream and add a dash of pumpkin pie spice if I can’t find the seasonal stuff. If it tastes too sweet, I just add a splash more cream to balance it out.

Vodka is my go-to base, but pumpkin-flavored vodka, if you can find it, adds a little extra warmth. I always use fresh ice for shaking—never the leftover stuff—so the drink doesn’t get watery.

This recipe makes one serving. If I’m making drinks for a group, I just multiply the ingredients and shake in batches. Garnishes are optional, but honestly, a little spice or some chocolate curls make it feel more festive.

Tasting Notes

When I take a sip of this Chocolate Martini with Pumpkin Cream, the smooth chocolate flavor hits first. The chocolate liqueur is sweet and gentle—not overwhelming at all.

The pumpkin cream brings in a subtle spice. I get hints of cinnamon and nutmeg, which make it cozy but not too much. There’s a creamy texture that feels rich but not heavy.

Flavor Highlights:

Chocolate: sweet, light
Pumpkin: creamy, gently spiced
Finish: smooth, slightly sweet

Texture is a big deal for me in cocktails. This one is silkier than most cream drinks. It’s not thick, but it does linger a bit.

Sometimes I catch a little vanilla in there. The aftertaste stays sweet, with just a touch of warmth from the pumpkin spices.

Each sip is honestly pretty pleasant and balanced. The flavors blend together well, and nothing really overpowers the rest.

Substitute

If I run out of chocolate liqueur, I’ll just grab some hot cocoa mix and splash in a bit of vodka. It keeps things chocolatey and sweet, honestly not a bad backup.

For folks who don’t drink alcohol, I make a non-alcoholic version. I just swap the vodka for extra milk, or toss in a bit of vanilla syrup.

Chocolate syrup works fine in place of chocolate liqueur, too. No need to overthink it.

Sometimes, pumpkin cream just isn’t at the store. I’ll mix canned pumpkin with heavy cream and a pinch of cinnamon and sugar—works in a pinch, and it’s actually kind of fun to tinker with the ratios.

If I’m in the mood for something less sweet, I’ll use dark chocolate instead of milk chocolate. Cream run out? Half-and-half or even whole milk pulls its weight.

Sometimes I want to experiment, so I’ll swap in hazelnut liqueur or coffee liqueur for the chocolate liqueur. I just use what’s around and keep things easy—no need for perfection.

Chocolate Martini with Pumpkin Cream Cocktail Recipe