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Chocolate Margarita

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 margaritas
Author Vianney Rodriguez


  • For Chocolate Syrup
  • ¾ cup sugar
  • ½ cup unsweetened cocoa powder
  • ½ cup water
  • Pinch of salt
  • 1 tsp vanilla extract
  • For Margarita
  • ½ cup chocolate syrup
  • ¾ cup tequila
  • ¼ cup heavy cream
  • 1/3 cup Cointreau
  • 1/2 cup chocolate liqueur
  • 1 tsp freshly ground canela Mexican cinnamon
  • Shaved chocolate for the rim
  • 2 tablespoons chocolate syrup for rim
  • Chocolate for garnish


  1. Chocolate syrup (can be made up to a week ahead). In a saucepan combine sugar, cocoa, salt and water over medium high heat. Whisk to combine and remove any lumps.
  2. Bring to a boil. Allow to boil for 4-5 minute until syrup has thickened.
  3. Add vanilla, whisk and remove from heat. Cool and store in fridge until ready to use.
  4. Syrup can be stored in fridge for up to one month.
  5. For Margaritas
  6. Dip or brush margarita glass with chocolate syrup and dip into shaved chocolate.
  7. Place in freezer. In a pitcher combine chocolate syrup, tequila, heavy cream, cointreau, chocolate liqueur, canela. Whisk to combine, taste and adjust if needed. Chill and serve cold.