Yeah, you heard me.
I’m sure it’s not a new thing–although I have to tell you, I’m a master at trying flavored margaritas, and somehow I missed the boat on this one.
And if you knew about it and didn’t tell me–shame on you.
You know chocolate and me arelikethis. And I am pretty much locked at the hip with Mexican related stuff (or um, it’s locked on my hips from the consumption of waaaaaaaaaaaaaay too many chips and salsa), so the minute I spotted this recipe I had to make one right away.
You should, too.
It is a great way to celebrate Cinco de Mayo, after all!
I’m not going to lie: it is a super-sweet drink and is probably best served as a dessert drink rather than a cocktail. It’s also a super-strong drink (well, it was for me, though I’m actually not a big drinker), so if you don’t like ’em that way, cut back on the tequila a bit. Even the Tall Boy, not typically a sweet-drink fan, enjoyed this one!
- ½ cup chocolate syrup, plus more for the glasses
- 1 cup tequila
- ½ cup Kahula
- ⅓ cup Triple Sec
- ⅓ cup heavy cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ice cubes
- Moisten the rims of 4 cocktail glasses with chocolate syrup. Dust lightly with a mixture of cocoa powder and cinnamon, if desired.
- Whisk together the syrup through the cinnamon until well combined.
- For each drink, fill a cocktail shaker with ice and add about ¾ cup of the chocolate mixture. Shake well and pour into prepared glass.
Have a happy, happy Friday, and a great Cinco de Mayo! Cheers!
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