Six Ways with Margaritas
No. 2 of the Six Margaritas is this Frozen Chocolate Margarita.
This is a sweet one, what with cocoa mix, butterscotch schnapps, and a little taste of salted caramel on the rim.
The punch of tequila still comes through, and chocolate I think makes a nice complement to it. Though I normally preferred margaritas on the rocks, I think this one tastes better over a cloud of crushed ice.
A dash of salt on the rim cuts the sweetness a tad, though it’s easily omitted if one would rather.
Hot cocoa with butterscotch schnapps is a favorite in our house when snow is swirling outside. I am so pleased to find a way to enjoy that taste minus the sub-zero temps.
Here are some more refreshing ideas for a hot day:
- Black & Blue Margarita
- Fuzzy Margarita
- Grilled Pineapple Margarita
- Thai One On Margarita
- Lemon Drop Margarita
*Note: it was a particularly hot and humid day when I made this drink, and I found it helpful to superchill the liquid ingredients before assembling it. Doing this helped the "frozen" part of the drink stick around longer! Or, stick the assembled drink in the freezer for 10 minutes before enjoying... that helps give a lovely, slushy texture to the drink.
- 2 ounces tequila
- 1 ounce butterscotch schnapps
- 4 teaspoons sweetened hot cocoa mix, divided
- 2 teaspoons granulated sugar
- 3/4 teaspoon salt
- Salted Caramel Syrup, such as Torani
- Crushed ice
- Combine the tequila, schnapps, and 2 teaspoons of the cocoa mix in a glass. Stir until the cocoa mix is thoroughly dissolved.
- In a shallow dish mix together the remaining 2 teaspoons of cocoa mix, sugar, and salt.
- Pour some of the salted caramel syrup in another shallow dish. Dip the rim of a drink glass in the caramel syrup, then into the cocoa mixture to coat the rim.
- Use a spoon to fill the glass with crushed ice into the prepared glass, being careful not to mess the rim. Pour the chocolate-tequila mixture over the ice. Serve immediately.