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Cinnamon Chocolate Cocktail (Rick Bayless)

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“This is a delish recipe (chick drink, according to DH) from Rick Bayless' new cookbook "Frontera". A bit sweet, but YUM!!! The recipe calls for cinammon agave syrup, but I just used a homemade cinnamon simple syrup (simple syrup with a stick of cinnamon during cooking).”
READY IN:
4mins
SERVES:
1
UNITS:
Metric

Ingredients Nutrition

  • 42.52 g white tequila
  • 14.17 g Creme de Cacao
  • 14.17 g cinnamon agave syrup or 14.17 g simple syrup
  • 14.17 g chocolate syrup (good quality, room temp)
  • 6-10 ice cubes
  • cinnamon sugar

Directions

  1. Wet the rim of a small martini glass and dip the rim in cinnamon sugar. Set aside.
  2. In a cocktail shaker, add remaining ingredients EXCEPT ice cubes. Shake for ten seconds to completely blend the chocolate sauce.
  3. Add the ice to the shaker, then shake vigorously for at least 15 seconds, or until tiny ice crystals form.
  4. Strain into the sugar-crusted glass and serve immediately.

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