Combine the tequila, schnapps, and half of the cocoa mix in a blender or whisk the ingredients together in a large mixing cup. The cocoa mix should be thoroughly dissolved.
In a shallow dish mix together the remaining cocoa mix, sugar, and the salt.
Pour some of the salted caramel syrup in another shallow dish. Dip the rim of two glasses in the caramel syrup, then into the cocoa mixture to coat the rim.
Spoon some crushed ice into the dipped glasses, being careful not to mess up the rims. Pour the chocolate-tequila mixture over the ice. Serve immediately.
*Note: it was a particularly hot and humid day when I made this drink, and I found it helpful to super-chill 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.