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Dark Chocolate Mexican Margarita served in a chocolate-rimmed glass with ice, jalapeño slice, and lime wedge on a marble countertop.

Dark Chocolate Mexican Margarita

A rich, warm, and subtly spicy margarita infused with dark chocolate and chili using Milagro Silver Tequila. This recipe includes both the handcrafted cocktail version and a fully alcohol-free mocktail with a cocoa-chili syrup alternative.
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Prep Time 10 minutes
Infusion 7 days
Total Time 7 days 10 minutes
Servings: 2 people
Course: Drinks
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Infused Tequila
  • 2 cups Milagro Silver Tequila
  • 1/4-1/2 cup crushed dark chocolate
  • 1-2 dried chiles
Margarita (Cocktail Version)
  • 2 oz dark chocolate & chili–infused Milagro Silver Tequila
  • 1 oz Cointreau or orange liqueur (Grand Marnier)
  • 1/2-3/4 oz agave syrup or simple syrup
  • splash of chocolate liqueur (Godiva or Mozart)
  • Ghirardelli cocoa powder + margarita salt + pinch of chili powder (RIM)
  • Lime wheel, jalapeño slice, or shaved dark chocolate (Garnish)
Cocoa-Chili Syrup - Mocktail Version
  • 1/2 cup water
  • 1/2 cup agave
  • 2 tbsp Ghirardelli dark cocoa powder
  • 1/4-1/2 tsp chili powder or chili flakes
  • pinch of sea salt (optional)
Margarita - Mocktail Version
  • 2 oz cocoa-chili syrup
  • 1 oz fresh lime juice
  • 1/2 oz orange juice (or a dash of orange extract
  • 3 ooh sparkling water or nonalcoholic tequila alternative
  • cocoa powder + margarita salt + chili powder (Rim)
  • lime wheel, jalapeño slice, or shaved dark chocolate (Garnish)

Equipment

  • 1 Glass infusion jar
  • 1 Fine mesh strainer or coffee filter
  • 1 Cocktail shaker
  • 1 Margarita glasses

Method
 

Dark chocolate Chile Infused Tequila
  1. Add crushed dark chocolate and dried chiles to a clean glass jar.
  2. Pour Milagro Silver Tequila over the ingredients and seal.
  3. Store in a cool, dark place for 5-7 days, shaking gently once daily.
  4. Taste on day 5-7. Once rich, balanced, and lightly spicy, strain through a fine strainer or coffee filter.
Dark Chocolate Chile Margarita Cocktail
  1. Rim the glass: Mix cocoa powder, salt, and chili powder; moisten rim with lime and dip.
  2. Fill a shaker with ice and add:
    Infused tequila
    Cointreau
    Lime juice
    Agave syrup (and chocolate liqueur if using)
  3. Shake until chilled and slightly frothy.
  4. Strain into a rimmed glass filled with fresh ice (or serve up in a coupe).
  5. Garnish and enjoy slowly.
Cocoa-Chili Syrup - Mocktail Version
  1. Add all syrup ingredients to a small saucepan.
  2. Warm on medium-low, whisking until smooth.
  3. Simmer 3–5 minutes until slightly thickened.
  4. Cool completely; strain if needed.
  5. Store in the fridge for 7–10 days.
Make the Mocktail
  1. Rim your glass using cocoa powder, salt, and chili powder.
  2. Add syrup, lime juice, and orange juice/extract to a shaker with ice.
  3. Shake or stir until chilled.
  4. Strain over fresh ice and top with sparkling water or NA tequila.
  5. Garnish and sip mindfully.

Notes

  • Infusion strength varies depending on the type and heat of the dried chiles. Start mild and build up.
  • Baker’s chocolate melts smoothly and infuses deeper cocoa notes.
  • For a sweeter finish, add more agave; for more brightness, add extra lime.
  • Mocktail syrup thickens when chilled - shake the jar before using.