Chocolate Margarita

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
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Updated on 10/25/21
Chocolate Margarita in a glass

The Spruce Eats / Julia Hartbeck
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Serving: 1 serving
Yield: 1 cocktail
Nutrition Facts (per serving)
352 Calories
13g Fat
18g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 352
% Daily Value*
Total Fat 13g 16%
Saturated Fat 8g 41%
Cholesterol 35mg 12%
Sodium 24mg 1%
Total Carbohydrate 18g 6%
Dietary Fiber 0g 1%
Total Sugars 16g
Protein 2g
Vitamin C 13mg 63%
Calcium 44mg 3%
Iron 0mg 2%
Potassium 105mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A chocolate margarita is a fantastic way to enjoy chocolate and tequila in a single glass. It's one of the most indulgent margaritas you can mix up and this blended recipe has a little extra dimension to tantalize your taste buds.

When it comes to chocolate cocktails, adding complementary flavors such as citrus makes it a little more interesting. Both tequila and orange juice are natural companions to chocolate. By adding just a hint of orange and lime, it goes beyond simply drinking spiked chocolate.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Chocolate Margarita ingredients in bowls

    The Spruce Eats / Julia Hartbeck

  2. Rim a margarita glass: Begin by mixing equal parts of sugar and cocoa powder in a small dish until it becomes a consistent brown color. Then wet the rim with a piece of citrus fruit by running it around the edge.

    Rim the glass with a wedge of lime, next to a bowl with cocoa and sugar

    The Spruce Eats / Julia Hartbeck

  3. Roll the wet rim in the cocoa sugar to get an even coat all the way around. Tap off any excess.

    Glass dipped into a bowl with cocoa and sugar

    The Spruce Eats / Julia Hartbeck

  4. In a blender, add the ice, tequila, chocolate liqueur, cream, and bitters. Squeeze in a splash each of lime and orange juices.

    Ice, tequila, chocolate liqueur, cream, and bitters in a blender, next to lemon and lime halves

    The Spruce Eats / Julia Hartbeck

  5. Blend until smooth.

    Cocktail in a blender

    The Spruce Eats / Julia Hartbeck

  6. Pour into the prepared glass.

    Chocolate Margarita in a glass with a cocoa rim

    The Spruce Eats / Julia Hartbeck

  7. Top with chocolate shavings. Serve and enjoy.

    Chocolate Margarita in a glass and garnished with cocoa powder, next to a small bowl with cocoa

    The Spruce Eats / Julia Hartbeck

Tips

  • Five or six average-sized ice cubes is equivalent to 1 cup of ice. Add these first to ensure the blender's blades chop them up quickly.
  • For the chocolate liqueur, indulge with the creamiest, most chocolatey spirit that you can find. Godiva, Dorda, and Mozart are a few brands worth exploring. Dark crème de cacao, like that from Bols, is an excellent choice as well.
  • Adding the citrus juices is as easy as squeezing half of the fruit into the blender. Don't squeeze the entire orange, though, as that can add up to an ounce or more; just a short squeeze will do unless you're making two margaritas at once.

Recipe Variations

  • This margarita can also be shaken using the same ingredients, except for the ice. It is best, however, when served on the rocks.
  • Add chocolate swirls to the glass. To do this, place your rimmed margarita glass in the freezer for a few minutes so it gets nice and frosty. Take it out and swirl chocolate syrup inside, then place it back in the freezer while you blend the drink. Your glass will be cold and the swirls will suspend on the sides and slowly melt into the drink.
  • A creamy white chocolate liqueur (Mozart and Godiva offer one) will work wonders here because it plays nicely against the lime.
  • Ice cream and cream liqueurs (e.g., Irish cream, RumChata) are great alternatives to the cream. For the ice cream option, add one scoop and use half the ice cubes (about 3 or 4 is perfect). Cream liqueurs can simply be poured at the same 1-ounce measurement.

How Strong Is a Chocolate Margarita?

The majority of frozen cocktails are low-proof drinks because of all the ice. The chocolate margarita is no exception. Its alcohol content should be around 7 percent ABV (14 proof), falling right between beer and wine.