Cinnamon Chocolate Cocktail
Recipe: #11036
November 06, 2013
"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)."
Ingredients
Nutritional
- Serving Size: 1 (1527.5 g)
- Calories 251.1
- Total Fat - 9.6 g
- Saturated Fat - 4.1 g
- Cholesterol - 4.1 mg
- Sodium - 4855.5 mg
- Total Carbohydrate - 33.7 g
- Dietary Fiber - 2 g
- Sugars - 14.6 g
- Protein - 9 g
- Calcium - 105.7 mg
- Iron - 3.1 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Wet the rim of a small martini glass and dip the rim in cinnamon sugar. Set aside.
Step 2
In a cocktail shaker, add remaining ingredients EXCEPT ice cubes. Shake for ten seconds to completely blend the chocolate sauce.
Step 3
Add the ice to the shaker, then shake vigorously for at least 15 seconds, or until tiny ice crystals form.
Step 4
Strain into the sugar-crusted glass and serve immediately.
Tips
- Cocktail shaker
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use a good quality chocolate syrup, as this will affect the flavor of the drink.
- If using simple syrup, add a stick of cinnamon during the cooking process to infuse the syrup with cinnamon flavor.
- Replace tequila with vodka - This substitution will make the cocktail less sweet and more smooth.
- Replace Creme de Cacao with coffee liqueur - This substitution will give the cocktail a more robust and complex flavor while still maintaining a hint of sweetness.
Vanilla Cinnamon Cocktail Replace the tequila with 1 1/2 fluid ounces of vodka, and replace the Creme de Cacao with 1/2 ounce of Vanilla Liqueur. Omit the chocolate syrup and replace the agave syrup with 1/2 ounce of vanilla simple syrup.
Caramel Apple Cocktail Replace the tequila with 1 1/2 fluid ounces of vodka, and replace the Creme de Cacao with 1/2 ounce of Caramel Liqueur. Omit the chocolate syrup and replace the agave syrup with 1/2 ounce of caramel simple syrup.
Chocolate-Cinnamon Crepes: These crepes are the perfect accompaniment to the Cinnamon Chocolate Cocktail. The combination of the sweet crepes with the warm cinnamon and rich chocolate flavor of the cocktail is sure to satisfy any sweet tooth. The light and airy crepes also provide a nice contrast to the drink's heavier flavors.
Chocolate-Cinnamon Ice Cream: This decadent ice cream is the perfect complement to the Cinnamon Chocolate Cocktail. The combination of the creamy ice cream with the warm cinnamon and rich chocolate flavor of the cocktail will tantalize your taste buds. The smooth texture of the ice cream is the perfect contrast to the drink's heavier flavors. It's the perfect way to end your evening in indulgence.
FAQ
Q: What kind of syrup should I use?
A: You can use either cinnamon agave syrup or a homemade cinnamon simple syrup for this recipe. To make the simple syrup, just mix equal parts sugar and water and add a cinnamon stick while it cooks.
Q: Can I use a different type of sugar?
A: Yes, you can use any type of sugar you prefer. You can also use a sugar substitute such as stevia or a natural sweetener like honey or maple syrup.
3 Reviews
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Fun facts:
This recipe, Cinnamon Chocolate Cocktail, is often attributed to the famous Mexican chef, Rick Bayless. Rick is a James Beard Award-winning chef and is well-known for his Mexican-inspired dishes.
The combination of tequila, creme de cacao, and chocolate syrup is often referred to as a Mexican Chocolate Martini. This cocktail has become quite popular in recent years, and is often served at Mexican-inspired restaurants.