3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 cup water
pinch of salt
1 tsp vanilla extract
1/2 cup chocolate syrup
3/4 cup tequila (we suggest Arette Blanco)
1/4 cup heavy cream
1/3 cup Cointreau
1/2 cup chocolate liqueur
1 tsp freshly ground cinnamon
Shaved chocolate for the rim
2 Tbsp chocolate syrup for rim
Chocolate for garnish
In a saucepan combine, sugar, cocoa, salt and water over medium high heat.
Whisk to combine and remove any lumps.
Bring to boil. Allow to boil for 4-5 minutes until syrup has thickened.
Add vanilla extract, whisk and remove from heat. Cool and store in fridge until ready to use.
Syrup can be stored in fridge up to a week prior to use.
Dip or brush margarita glass with chocolate syrup and dip into shaved chocolate.
Place glasses in freezer.
In a jug, combine chocolate syrup, tequila, heavy cream, Cointreau, chocolate liqueur and cinnamon. Whisk to combine, taste test for any adjustments.
Chill and serve cold.
*Adapted from Sweet Life Bake's recipe.
Credits: Sweet Life Bake
Photo Credits: Sweet Life Bake