Frozen Tiramisu Martini

A frozen tiramisu martini is my new favorite dessert. I’m a die-hard tiramisu enthusiast, and I also believe an espresso martini is a good idea at any time of day, in any season of the year (because coffee is my love language). This cocktail is the perfect finisher after dinner when I can’t bear one more bite of food, but one more sip seems just right.

Our frozen tiramisu martini has everything you want in a dessert drink: the deep, bittersweet hit of coffee liqueur, the creamy warmth of RumChata, a silky pour of half-and-half cream, and crushed ice that blends it all into something cold and dreamy. I like to think of it as a boozy gelato or a tiramisu in a glass.

Frozen Tiramisu Martini Ingredients

• Crushed ice: Starting with crushed ice instead of cubes means your blender does less work, which gives you a smoother, slushier result. If you only have ice cubes, pulse them first or wrap them in a kitchen towel and give them a good whack.
• RumChata liqueur: RumChata is a cream liqueur made with Caribbean rum, dairy cream, cinnamon and vanilla. It brings the spiced, creamy backbone that makes this drink taste unmistakably like tiramisu. Do not substitute a plain rum cream; the cinnamon note is essential.
• Kahlua (coffee liqueur): Kahlua is the classic coffee liqueur used in everything from espresso martinis to white Russians, and it’s the key source of that coffee flavor here. It’s made with rum and coffee beans, which gives it a rich, slightly sweet depth that pairs beautifully with chocolate. You can even make Kahlua at home.
• Chocolate liqueur: This type of liqueur makes a frozen tiramisu martini taste like the real dessert instead of just a coffee drink. Look for a smooth chocolate liqueur like Godiva or Mozart; both melt into the blend seamlessly and deliver that cocoa finish you get from a dusting of tiramisu powder.
• Half-and-half cream: Half-and-half gives the drink its creamy, lush texture without making it too heavy or rich. It also helps everything blend together into a cohesive slushy. Whole milk works in a pinch, though the drink will be slightly less creamy.
• Whipped cream and cocoa powder: A cloud of whipped cream and a dusting of cocoa powder are the universal toppers for tiramisu-inspired desserts, and it would be a shame to skip them.

Directions

Step 1: Blend the cocktail

Place the crushed ice, RumChata, Kahlua, chocolate liqueur and half-and-half cream in a blender. Process until the mixture is completely slushy and smooth, with no large ice chunks remaining.

Editor’s Tip: Don’t overblend. Once it’s smooth and slushy, stop. Too much blending warms up the drink and melts the ice, leaving you with a watery cocktail instead of a frosty one.

Step 2: Garnish the cocktail

Pour the blended cocktail into two martini glasses. If desired, top each glass with a dollop of whipped cream and a dusting of cocoa powder. Serve them immediately.

Editor’s Tip: Chill your martini glasses in the freezer for 5 to 10 minutes before pouring the cocktails to keep them colder for longer. A frosty glass also adds a little visual drama.

Frozen Tiramisu Martini Variations

• Make it with espresso: For a more intense coffee flavor, replace the Kahlua with a shot of cooled, freshly brewed espresso, and add a touch of simple syrup to balance the bitterness. This variation tastes less sweet and more like a proper tiramisu, with that deep, roasty espresso punch front and center. Cold brew concentrate also works nicely here and requires zero brewing time.
• Use Baileys: Replace the RumChata with Baileys Irish cream for a slightly different flavor profile. You’ll lose the cinnamon note, but gain a creaminess that plays nicely with the Kahlua.
• Make it nonalcoholic: Replace the liqueurs with cold brew concentrate, chocolate syrup, a splash of vanilla extract and a dash of cinnamon, then blend them with ice and cream to make a delicious spirit-free version. It’s indulgent and perfect for guests who are skipping the booze.
• Add a chocolate rim: Dip the rim of your martini glass in chocolate syrup, then into crushed chocolate wafer cookies or espresso powder for a dramatic, dessert-forward presentation that makes the drinks look like they came from a fancy cocktail bar.

How to Make Frozen Tiramisu Martinis for a Group

The easiest way to turn this recipe into a batched cocktail for a party is to premix the RumChata, Kahlua, chocolate liqueur and half-and-half cream together in a pitcher, and keep the mixture in the refrigerator until guests arrive. When it’s time to serve, just add the cocktail mixture to the blender with crushed ice and process drinks to order. The liqueur mixture will keep in the fridge for up to two days, so you can absolutely make it the night before. Just give it a good stir before using it since the cream can settle.

Frozen Tiramisu Martini Tips

What’s the best type of glass for a frozen tiramisu martini?

A classic stemmed martini glass is the most visually satisfying choice of cocktail glass. The wide, shallow bowl gives you room for a good pile of whipped cream on top, and the stem keeps your warm hand from melting the drink too fast. Goblets or even stemless wine glasses can be subbed in for the traditional ‘tini glass. Whatever you use, make sure it’s spent a few minutes in the freezer. A chilled glass makes a real difference with any frozen cocktail.

What can you serve with a frozen tiramisu martini?

This is a dessert cocktail through and through, so lean into it. Serve it alongside Italian desserts like ladyfingers, chocolate biscotti or tiramisu cheesecake for a full tiramisu-palooza. For a fun contrast, salty snacks like candied nuts or dark chocolate-covered pretzels cut through the richness.