January 31^st is National Hot Chocolate Day, and who doesn’t love hot chocolate? At DrinkMe, we sure do, but we love chocolate cocktails even more. The very smell of chocolate triggers the brain to relax, making it an instant friend if you’re stressed. And although it takes a whopping 400 cocoa beans to make one pound of chocolate, we cherish the indulgence.

Here’s our contribution to this sweet and wholesome holiday: 10 Chocolate Cocktails that outdo your grandmother’s cocoa and marshmallows any day of the year.

Ever Thine, Ever Mine

Created by Pamela Wiznitzer of Seamstress NYC

Ingredients:

• 5 oz Kerrygold Irish Cream Liqueur
• 75 oz Pama Liqueur 
• 5oz Koskenkorva Vodka

Method: Pour in a coupe glass and garnish with raspberries.

Chocolate Bomtini

Ingredients:

• 2 oz BOM BOM Coco Mochanut
• 1 oz Smirnoff Vanilla
• 5 oz Frangelico with ice

Method: Shake all together. Pour into a martini glass rimmed with toasted coconut and cocoa powder. Top with whipped cream and enjoy.

View here

Sweet Singani

Created by Chiyo Takemoto of Coquetel Spirits Co. 

Ingredients:

• 5 oz Singani 63
• 75 oz BroVo Chocolate Liqueur 
• 5 oz 18.21 Old Fashioned Tonic Syrup
• 5 oz Demerara Syrup
• 2 dashes 21 Black Currant Cocoa Bitters
• 1 Whole Egg

Method: Dry shake, Wet shake, Serve up in a coupe, garnish with cocoa puff dust

In Good Company Hot Cocoa

Photo Credit: In Good Company Hospitality
Created by In Good Company Hospitality Cocktail Curator, Will Benedetto

In Good Company Hospitality’s Hot Cocoa will be available at each of their four Manhattan venues, Refinery Rooftop (63 W 38th St), Park Avenue Tavern (99 Park Ave), Parker and Quinn (64 W 39th St) and Trademark Taste + Grind (38 W 36th St).

 Ingredients:

• 1.5 oz In Good Company Cabernet
• 0.5 oz Montelobos Mezcal
• 50g of chocolate syrup
• 2g of salt
• 4 oz soy milk

Method: In a saucepan on low heat, warm up the milk until it’s just about to simmer. Turn the temperature down to low and stir through the chocolate syrup and wine. Take the pot off the stove and carefully pour the liquid into a mug. Stir in the Mezcal and sprinkle with salt. To garnish top with marshmallows and any extra chocolate syrup.

Kiss Me, Cocoa

Created by Pamela Wiznitzer of Seamstress NYC

Ingredients:

• 1 oz Kerrygold Irish Cream Liqueur
• 5 oz Creme de cacao
• 5 Woodford Reserve Bourbon 
• 75 Ancho Reyes 

Method: Pour over ice and garnish the rim of the glass with cocoa powder, cayenne and sugar.

Coco Mocha Latte

Ingredients:

• 5 oz BOM BOM Coco Mochanut
• 5 oz Iced or hot brewed coffee or espresso

Method: Mix. Add whipped cream and garnish with coffee beans or chocolate strips.

View here

Muy Cocoa

Photo Credit: Ryan Gleason
Created by josh Cameron, Head Bartender at  Boulton and Watt (5 Avenue A)

Ingredients:

• Heaped Tbsp dark cocoa
• 1 oz Heavy cream
• 3 oz Hot water
• 1 oz Ancho Reyes
• 0.5 oz Cafe Borghetti
• 0.5 oz Agave nectar

Method: Stir together cocoa, cream and water over low heat until blended. Pour in a mug and add Ancho Reyes, Cafe Borghetti, and agave. Stir and top with whipped cream and grated cinnamon. Enjoy!

Macchiato Martini

Classic Coffee Inspired Martini

Ingredients:

• 1oz Kerrygold Irish Cream Liqueur
• 1 shot of Espresso
• 5oz Chocolate syrup

Method: Shake all ingredients with ice. Strain the ingredients into a martini glass with no ice. Garnish with chocolate cookie crumbles.

Chocolate Martini

Created by Mastro’s Steakhouse

Ingredients:

• Build: Shaker with ice
• 5 oz. Three Olives Cake Vodka
• 5 oz. Godiva White ChocolateLiqueur
• 5 oz. Chopin Dorda Double ChocolateLiqueur
• Splash of whipped cream

Method: In a shaker, combine ingredients and shake with ice. Strain into a chilled martini glass and garnish with a chocolate covered strawberry.

Coco BOM

Ingredients:

• 5 oz BOM BOM Coco Mochanut
• 5 oz Vita Coco Coconut Water

Method: Blend together with ice. Serve in a tall glass or coconut and enjoy.