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Recipe: The Patrón ‘Frozen "Hot" Chocolate

Try a chocolate treat with a difference this Easter with this sweet and spicy cocktail

Published: March 27, 2018

Combine ingredients in a blender pitcher and blend until a smooth texture is achieved.

Pour into a parfait glass or goblet.

Garnish with a pinch of cayenne-cocoa powder.


Picture: The Patrón ‘Frozen "Hot" Chocolate’, supplied


  • 45 ml Patrón XO Cafe
  • 15 ml Patrón Añejo Tequila
  • 15 ml Chocolate syrup
  • 1 Large scoop vanilla ice cream
  • 1 Scoop ice
  • Pinch of cayenne-cocoa powder for garnish
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