Featured Recipe

Mint White Chocolate Martini

Name: Mint White Chocolate Martini
Prep time: 7 min
Total time: 7 min
Yield: 1 serving
Ingredients: 1.25 ounces vodka; 1 ounce mint white chocolate liqueur; 0.75 ounces white crème de menthe; 2 ounces whole milk; crushed peppermint candy or granulated sugar for rim; melted white chocolate for rim

By Kate

Created on 30 January 2026

A creamy cocktail mixing vodka with a mint-infused white chocolate liqueur, crème de menthe, and milk for a refreshing, holiday twist. Rimmed with crushed peppermint candies or sugar for texture and bite. Variable rim options to suit mood or occasion. Shaken with ice to chill and slightly dilute, delivering a silky texture that coats the mouth. Clear, pale mint-tinged white. Recipe altered with 30% quantity shifts and ingredient replacements to keep things interesting yet balanced.

Prep: 7 min

Cook: 0 min

Total: 7 min

Serves: 1 serving

cocktail holiday creamy drink

Introduction

Cream. Mint. Cool. White chocolate, but not too cloying. This cocktail walks the line between dessert and drink. Mint white chocolate liqueur replaces original white chocolate liqueur for a fresher note. Using milk makes it just creamy enough without going heavy. Crème de menthe adds that subtle herbal kick you want from mint, instead of straight sugar syrup. Don’t just eyeball rim coating; even coverage means every sip hits the right texture. Shaking isn’t about frantic flailing—it’s about control and reading the frost forming on the shaker shell. Skip the freezer chill, rely on ice and repetition. Timing slightly off? Adjust next round. Cocktails are experiments with flavor and feel, not science fair projects.

Ingredients

1.25 ounces vodka

1 ounce mint white chocolate liqueur

0.75 ounces white crème de menthe

2 ounces whole milk

crushed peppermint candy or granulated sugar for rim

melted white chocolate for rim

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About the ingredients

Substitutions matter here. White chocolate liqueur can be tricky to find; mint white chocolate liqueur is a smart pivot and adds fresh notes. Crème de menthe brings color and flavor where crème de cocoa once stood—adds brightness instead of deep cocoa richness. Whole milk softens the drink but can swap for half-and-half or even oat milk if you want dairy-free and a tad nuttier. The rim is a flavor and textural play, not just decoration—peppermint candy crushed gives crunch and slight bitterness against sweet chocolate. Granulated sugar is a fallback if candy is out—adds crunch but less punch. Melted white chocolate needs to be warm to coat yet cool it enough for proteins to set quickly. Don’t rush, plan prep step.

Method

Start with cold glasses. Dip rims into melted white chocolate until coated but not dripping. Then immediately press into crushed peppermint or sugar until evenly covered. Chill briefly so chocolate firms. If rimmed glass isn't your thing, skip this or use plain sugar.

Load a shaker with plenty of ice—enough to keep things chilled but not overwhelmed. Pour vodka, mint white chocolate liqueur, white crème de menthe, and whole milk. The milk swap adds creaminess but stays lighter than half-and-half.

Seal tightly. Shake hard for about 25 seconds until frost forms on shaker surface and a faint minty aroma escapes. Proper chilling and dilution happen here. Over-shaking dilutes too much—be alert to tactile chill, not just time.

Strain carefully into prepped glass using fine mesh if available to catch any ice shards. Serve immediately while surface slightly silky but cold.

If you felt it leaned too sweet, add a tiny splash of fresh lime juice next time to brighten. Or swap milk for coconut milk if you want a tropical twist.

Leftover liqueur stores fine, but shake well before using again as some separation can occur.

Technique Tips

Rim prep isn’t fluff. White chocolate warms and softens quickly—work one glass at a time so it firms without dripping. Rim coat should hold under moisture from ice and drink; otherwise, it flakes off and looks sad. Shaker packed with ice but not overloaded. A lagging chill tends to mean less dilution, harsher taste. Watch the frost develop—that’s your signal. Forty seconds is too long; 20 seconds feels weak. Get a visual cue, then stop. Strain thoroughly. Ice shards ruin texture—strained pour equals refined drinking. Serve immediately—creaminess fades and fluff evaporates if left too long. Little tweaks—lime, coconut milk—make it your own; keep notes on what balances best.

Chef's Notes

💡 Prep glasses cold. Melt white chocolate; don’t let it get too hot. Coat evenly. Dipping too quickly? Will drip. Take your time. Chilling helps too.
💡 Use enough ice. Shaking with ice keeps everything cool. Visuals key: look for frost. If not developing, shake harder. Timing off? Adjust for next time.
💡 Don’t rush the straining process. Fine mesh helps catch ice shards. Texture matters. A silky pour is what you want. Bad pours ruin drinks.
💡 Rim options matter, too. Crushed peppermints offer crunch. Granulated sugar works if in a pinch. But loses some flavor. Think about it.
💡 Add lime juice next round if too sweet. Coconut milk swap also a consideration. Different options create varied experiences. Tweak based on your taste.