Chocolate Congelado | HipLatina Kitchen

Chocolate Congelado


  • 1.5 oz. Herradura Anejo
  • 1 oz. Mexican bitter chocolate paste
  • 2 dashes Xocolatl bitters
  • 1.5 oz. heavy cream


  1. Method: Place all ingredients excluding the heavy cream into a cocktail shaker filled with cubed ice.
  2. Shake hard and strain over ice into a chilled coupe glass. In a separate shaker place the heavy cream and cubed ice, shake hard to aerate then pour carefully over a bar spoon to layer the cream over the coffee.
  3. Garnish with a dust of nutmeg and a cinnamon stick.

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Delicious chocolate and tequila layered cocktail.




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