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Casamigos’ Chocolate Cocktail

Casamigos’ Chocolate Cocktail

Posted by Theo Chocolate on Sep 24th 2021

We can’t think of a better way to celebrate than with tequila and chocolate. Read on for our favorite festive cocktail of the year.

If you’re in a hurry, want to practice a little modern gastronomy, or just want to use your whipped cream dispenser, the rapid infusion method is lightning fast and pretty cool. However, we prefer the depth of flavor you get when you infuse the tequila at room temperature. After one day of infusion, the mouthfeel will be silky-smooth and the aroma so intoxicating you might be tempted to put a dab behind your ears. If you can wait another day, the tequila will practically have become a cocktail all by itself!

Photo Credit: Charity Burggraaf


Ingredients for the infusion:

  • 16 oz Casamigos Reposado tequila
  • 3 oz Pure 70% Dark Chocolate, finely chopped
  • 3 cinnamon sticks, cracked into many pieces
  • 1/2 vanilla bean, sliced lengthwise

Ingredients for the cocktail:

  • 1 oz heavy cream
  • 2 oz Casamigos Reposado tequila
  • 1 oz Bärenjäger honey liqueur
  • Cinnamon stick, for grating

If using the long infusion method, start infusing the tequila at least 24 hours before you want to serve it; the longer you can leave it, the more flavor it will take on. To make the infusion, put the tequila in a quart container with a lid. Add the chocolate, cinnamon, and vanilla bean, replace the lid, and shake well. Let the mixture sit at room temperature for at least a day (you can start tasting it after 12 hours). When the infusion has darkened in color; has a strong aroma of chocolate, cinnamon, and vanilla; and tastes as flavorful as you’d like it to, strain it through a fine mesh strainer into a small bowl. Discard the solids, line the strainer with a coffee filter, and strain again.

Instructions (makes 1 luscious coupe and enough infused tequila for another 7):

  1. If using the rapid infusion method, put the tequila, chocolate, cinnamon, and vanilla bean in an iSi canister and screw on the top. Charge with the first charger and shake gently for 30 seconds. Then let the canister rest for 90 seconds. Hold the canister upright and point it into a container to catch anything that comes out of it, then gently and slowly express air. When the canister is fully expressed, unscrew the top and strain the liquid through a fine mesh strainer. Discard the solids, line the strainer with a coffee filter, and strain again.
  2. To make the cocktail, have ready a shaker filled with ice and a squeeze bottle for the cream. Put a coupe glass in the freezer.
  3. Pour the cream into the squeeze bottle and keep it refrigerated while you make the cocktail. Pour the infusion and honey liqueur in the shaker and shake vigorously until chilled. Strain the mixture into the frozen coupe glass. Shake the heavy cream in the squeeze bottle until frothy (if it doesn’t have a lid, be sure to keep your finger over the opening), then slowly and carefully squeeze a layer of cream to float on top of the cocktail. Grate a little cinnamon on top and serve immediately.

Note: If you’re using the rapid-infusion method, you’ll need a ½ liter iSi whipped cream dispenser and 2 cream chargers.