I was compensated by Casa Noble Tequila to develop this recipe for them, however all opinions and photos are my own.
BOO! Happy pre-halloween and dia de los muertos, Chitlins! Boy do I have a treat for you this week. While everyone else is out there prepping for a sugar high, I present to you this delicious chocolate tequila drink. Yeah, that’s right chocolate + tequila. You’re welcome.
Listen, I know it’s no secret that I love tequila but I have found recently that most tequila drinks are usually one of two varieties – spicy, or fruity. So when Casa Noble was all, “Hey we’ll give you a free bottle of tequila if you can make us a cocktail for Dia de los Muertos.” I was all, “OH HELL YES.” And promptly made the worlds longest shopping and research list.
They also gave me a handy list of “tasting notes” because my tasting palate amounts to, “Yep, tastes like tequila.” or “Yep, that’s really good tequila.” So when I read that this had a “buttery, sweet agave” taste and that one of the main snacks to celebrate Dia de los Meurtos included chocolate, it seemed like a no brainer.
If you don’t know, Dia de los Muerots, or Day of the Dead, is variously celebrated on October 31st, November 1st or November 2nd and predominantly in Latin American countries. They offer sweets and vices (like tequila!) on altars to the deceased to entice them back to the world. Perhaps you’ve seen sugar skulls which are all the rage these days. It’s a way to celebrate those who have passed and can be wicked fun (pun intended).
So let’s talk cocktails. This is made with egg whites to give it that creamy mouth-feel without using heavy cream, because let’s be honest nothing will get you to say ick faster than tequila and cream. Woof. If you’re all freaked out by raw egg whites buy the pasteurized variety.
You’ll also be shaking this in two parts. First as a dry shake, meaning without ice, to really emulsify that egg white and make if frothy and foamy, and then a second time with ice to cool your drink. If you want to get super nerdy about it, Serious Eats has a great explanation.
Alright, you ready? Let’s do this!
- 1 packet hot chocolate mix
- ½ tsp ground cinnamon
- ½ cup boiling water
- 4 oz Casa Noble Crystal Tequila
- 1 oz creme de cacao
- 1 oz vanilla liqueur
- 1 egg white (approx. 2 oz)
- cayenne for garnish
- Mix together the hot chocolate powder, cinnamon, and boiling water until thoroughly combined. Pour into a shallow bowl and place in the freezer until thoroughly chilled, about 20 minutes.
- In a large cocktail shaker add chilled chocolate mixture and all other ingredients except ice and shake vigorously for 1 - 2 minutes, until egg whites are sufficiently frothy.
- Add ice and shake again for 15 seconds to chill.
- Pour into two chilled martini glass or champagne coupes. Garnish with a sprinkle of cayenne pepper.