Yeah, you heard me.

Chocolate margaritas.

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.

But ohmygoodnesswherehasthisbeenallmylife?

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!

Chocolate Margaritas
adapted from Mexican Made Easy
  • 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
  1. Moisten the rims of 4 cocktail glasses with chocolate syrup. Dust lightly with a mixture of cocoa powder and cinnamon, if desired.
  2. Whisk together the syrup through the cinnamon until well combined.
  3. 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!