I love making drinks that feel special but don’t take a ton of time or ingredients. The first time I tried mixing chocolate, orange, and espresso, I was honestly surprised by how good it was.
This Chocolate Orange Espresso Cocktail is super simple—just three ingredients, but it’s got a bold, rich taste that really stands out.
It’s quick to throw together, which makes it great for parties or just a chill night in. The smooth espresso, sweet orange, and creamy chocolate make it feel like a little treat.
If you want to shake up your cocktail routine, you might want to give this one a shot.
Chocolate Orange Espresso Cocktail Recipe (3-Ingredient Only)
This drink blends strong coffee with sweet orange and a bit of chocolate. With just three main ingredients, you get a rich, smooth cocktail in just a few minutes.
Equipment
- Cocktail shaker: I use this to chill and mix everything up.
- Strainer: Keeps the ice out of the glass, which I appreciate.
- Jigger or measuring shot glass: Gets the amounts right, which matters more than you’d think.
- Espresso machine or coffee maker: For brewing that shot of espresso.
- Serving glass (martini or coupe glass): I usually go with a martini glass.
- Small plate or bowl (optional): If I’m feeling fancy, I rim the glass with cocoa powder.
Ingredients
- Fresh espresso (1 shot or about 1 oz): That’s the kick and the base.
- Coffee liqueur (like Kahlua, 1 oz): Adds sweetness and deepens the coffee vibe.
- Orange liquor (like Cointreau, 1 oz): Gives it that zesty, citrusy twist.
- Optional garnish: A bit of cocoa powder or some orange peel—looks good and adds a little extra.
You really just need the three main things. Sometimes I’ll use cocoa powder for the garnish, but honestly, it’s not a must.
Instructions
- Brew a shot of fresh espresso and let it cool for a couple minutes.
- Fill your shaker with ice.
- Pour in the espresso, coffee liqueur, and orange liquor.
- Shake it up for at least 20 seconds so it gets nice and cold.
- Strain it into a martini or coupe glass.
- Garnish with cocoa powder or orange peel if you want to dress it up.
It comes together fast. Shaking it with ice gives that smooth, foamy top that feels a little fancy.
The garnish isn’t necessary, but it’s a nice touch when you’re in the mood.
Notes
I always go for strong, fresh espresso if I can. If not, really strong brewed coffee works in a pinch.
Kahlua is my go-to for coffee liqueur, but honestly, use whatever you’ve got. For orange liquor, Cointreau has a clean, bright orange flavor, but Triple Sec is cheaper and does the job.
If I’m craving more chocolate, I’ll dust the rim with cocoa powder before pouring. It gives a subtle cocoa kick with every sip.
It’s easy to double the recipe for a group. The trick is to keep the flavors balanced—if you go heavy on one, it kind of throws the whole thing off.
Equipment
- Espresso machine or coffee maker
- Martini or coupe glass
- Optional: Small plate (for cocoa-rimmed glass
Ingredients
- 1 oz freshly brewed espresso or strong cold brew
- 1 oz coffee liqueur like Kahlúa or Tia Maria
- 1 oz orange liqueur Cointreau or Triple Sec
- Optional garnish: orange twist or dusting of cocoa powder
- Ice for shaking
Instructions
- Brew one shot (1 oz) of espresso and let it cool slightly.
- Fill a cocktail shaker with ice.
- Add espresso, coffee liqueur, and orange liqueur.
- Shake well for 20–25 seconds until chilled.
- Strain into a martini or coupe glass.
- Garnish with a twist of orange or light cocoa powder if desired.
Tasting Notes
When I take a sip, the first thing I notice is how the flavors really mesh together. The chocolate flavor is rich and smooth, almost like a creamy dessert.
It’s not overly sweet, but it does remind me a little of a melted chocolate bar.
Then the orange pops through. It’s fresh, a little zesty, and it cuts through the richness in a way I like.
Makes the drink feel lighter and more refreshing somehow.
Since I serve it over ice, it’s got that crisp, cold edge. The ice also mellows out the espresso, so the whole thing is smooth and easy to drink.
Sometimes I think of this as a dessert cocktail. It’s creamy, cool, and just sweet enough without being heavy.
Iced, it goes down easy and doesn’t feel overpowering. The chocolate and orange really play nicely together in every sip.
Feels like a treat, especially after dinner or when you just want to relax.
Substitute
Sometimes I’m missing a key ingredient for this Chocolate Orange Espresso Cocktail. So, I mess around with what I have on hand and see what happens.
Here are some swaps that work for me:
- Espresso: If espresso’s out of reach, I grab some strong cold brew coffee. It’s mellow, honestly, and super easy.
- Chocolate liqueur: No chocolate liqueur? I’ll stir together cocoa powder and simple syrup—works in a pinch.
- Orange liqueur: Triple sec or even a splash of orange extract usually does the trick.
Equipment:
Ingredients:
- Cold brew coffee or brewed espresso
- Chocolate liqueur or cocoa syrup mix
- Orange liqueur or orange extract
- Ice
Instructions:
- Pour the cold brew coffee, chocolate liqueur, and orange liqueur into a shaker packed with ice.
- Give it a good shake for about 15 seconds.
- Strain into your favorite glass.
If I’m not in the mood for a strong drink, decaf cold brew saves the day.
And if you’re avoiding dairy, just make sure your chocolate mix is non-dairy—easy fix.
