Chocolate Margarita

Chocolate Margarita


Chocolate Syrup:

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 Tbs chocolate syrup for rim
Chocolate for garnish


Chocolate Syrup:

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