Mexican Chocolate Tequila FrappƩ
A frozen masterpiece of rich cocoa, warm cinnamon and a tiny hint of chili heat, spiked with reposado tequila.
ā±ļø Prep: 10 min
Nutritionper 1 glassāŗ
285
Calories
ā
Protein
34g
Carbs
ā
Fat
Ingredients
| 350 ml | reposado tequila | |
| 480 ml | chocolate milk (or oat milk) | |
| 120 ml | chocolate syrup | |
| 1 tsp | 5 ml | ground cinnamon |
| 1 pinch | cayenne pepper (optional) | |
| 240 ml | cold filtered water | |
| ā | whipped cream and cinnamon stick, to garnish |
Instructions
- Whisk the tequila, chocolate milk, chocolate syrup, cinnamon, cayenne and water until completely smooth and no clumps remain.
- Pre-chill: refrigerate for at least 2 hours. Dairy-based bases need a deep chill to hold their fat structure during the freeze.
- Pour the chilled chocolate base into the reservoir, ensuring the auger is properly seated.
- Select the SPIKED SLUSH setting. Even though this is a frappƩ, the high volume of tequila needs the powerful cooling mode.
- Run for 25ā30 minutes until dense and soft-serve textured.
- Dispense into tall glasses, top with a swirl of whipped cream and garnish with a cinnamon stick.