Mexican Chocolate Tequila Frappé

A frozen masterpiece of rich cocoa, warm cinnamon and a tiny hint of chili heat, spiked with reposado tequila.

⏱️ Prep: 10 min

Nutrition

per 1 glass

285

Calories

—

Protein

34g

Carbs

—

Fat

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
—		whipped cream and cinnamon stick, to garnish

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 frappé, the high volume of tequila needs the powerful cooling mode.
Run for 25–30 minutes until dense and soft-serve textured.
Dispense into tall glasses, top with a swirl of whipped cream and garnish with a cinnamon stick.