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Chocolate Espresso Instructions

Chocolate espresso spill image

This is a rich dark chocolate infusion with a strong espresso flavor. Enjoy this infusion mixed with some milk for a martini or added to coffee for a fabulous cocktail.

NOTE- REMOVE paper from HONEY stick BEFORE filling 

Ingredients– Belgian Chocolate sticks, coffee beans, espresso powder, vanilla infused organic sugar, artisan honey bars.

Infuse with rum, vodka, tequila, bourbon, whiskey. This flavor works best with a hot or warm infusion.

Mix with coffee, seltzer, milk, ice cream

Cold Infusion (2-3 days)

Fill with approx.16oz. of cool alcohol, wine or water

Let sit for 2-3 days (the longer the infusion sits, the stronger the flavor)

Shake the jar every so often to help the ingredients blend. Keep refrigerated after infusing, strain & enjoy!


Warm Infusion (1hour- 2 days)

Best for infusions with chocolate & candies

Fill with approx.16oz of warm or hot (not boiling) liquor

Let sit from a few hours to 1-2 days

Shake every so often to help the ingredients meld, strain & enjoy!

Our infusions are concentrated, even our sangrias. While some flavors may be enjoyed on the rocks, most will need to be added to a mixer

. Keep refrigerated after infusing

Basic Recipe

1 part infusion (1 1/2 oz. approx)

3 parts mixer (4 1/2 oz. approx)

For a stronger drink try a 1 part infusion (1 1/2oz) to 2 parts mixer (3 oz.)

Adjust to taste.

At your next gathering try a variety of mixers and let your guests make their favorite cocktails from just one of our flavors. Makes 8-10 drinks.

Chocolate Espresso Infusion


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