Peanut Butter Cup Martini – Cocktail of the Week
If you’ve spent a good portion of this week OD’ing on Halloween candy, you’re not alone…but just in case you haven’t gotten enough, how about a candy-inspired cocktail?
Kick off your weekend with a cold and creamy Peanut Butter Cup Martini!
- 1.5 oz. chocolate vodka (Cupcake, Three Olives, and Van Gogh all make a great version)
- .5 oz creme de cacao
- 1.5 oz milk/cream
- 1 tbls. powdered peanut butter (Like PB2 or Just Great Stuff)
- chocolate syrup (to garnish)
- chocolate peanut butter cups (to garnish)
The laziest and easiest way to make this would be to shake it all over ice and strain into a cocktail glass. However, the powdered peanut butter will probably clump if you do that, leaving more yummy bits of peanutty goodness in your shaker then blended into your cocktail. You could heat the peanut butter and milk on the stovetop to blend it, then let the pb milk cool…but that sounds like a huge pain in the arse.
Instead, mix the ingredients in a small blender first, then shake the mixture over ice and strain into a glass rimmed with chocolate syrup and powdered pb, garnish with a mini pb cup on a toothpick, or a big pb cup on the rim!
Om nom nom!
Switch it up:
If you’re big into cooking, you could make peanut butter simple syrup, boiling equal parts water and sugar, and stirring in powdered peanut butter (or regular creamy peanut butter) to suit your taste. Let it cool before adding it to the cocktail. If you use this, sub out the creme de cacao.
Use a chocolate caramel, white chocolate, or vanilla vodka instead of plain chocolate!
Get fancy and infuse your own peanut butter cup vodka: Unwrap some peanut butter cups and let them sit in plain vodka for a few days in an airtight container, stirring or shaking once a day. Strain the vodka through a cheesecloth into a clean container.