Name: Back Burner Cocktail Recipe
Prep time: 3 min
Total time: 3 min
Yield: 1
Ingredients: 1/2 ounce Galliano; 2 ounces white tequila; 4 ounces chocolate milk

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If you’ve ever felt chocolate milk was missing a little something, the Back Burner cocktail might be your answer. How about tequila?

But in case tequila and chocolate milk don’t sound like a match made in heaven, the Back Burner also includes a touch of Galliano, which adds hints of and vanilla and herbs to make the other ingredients play nice.

Why This Combo Works

Chocolate and tequila sounds odd until you think about what each brings. Good blanco tequila tastes bright, peppers and citrusy. Chocolate milk is cool, creamy and sweet with depth from the cocoa.

Together, they balance like a spiked mocha. The milk softens the burn of the tequila while the agave adds a nice lift to the flavor. Galliano bridges the gap with vanilla and gentle herbs that round out sharp edges.

This drink also plays with temperature and texture. Shaking with ice aerates the milk, making it silky and light. Straining into a chilled mug keeps the final sip as pleasant as the first. If you’ve ever had a White Russian and wished it felt more awake, the Back Burner is what you’re looking for.

Tasting Notes

On my first sip of this drink, I notice the chocolate milk above all. Then the tequila comes in with its bright, peppery agave notes.

The small amount of Galliano takes the edge off the tequila, adding light hints of vanilla and herbs.

When to Serve

The Back Burner works as a dessert stand?in when you want something satisfying but not a full slice of cake. It’s great after spicy meals because the cool chocolate calms heat while tequila keeps the vibe lively.

As a nightcap, it’s sweet enough to hit the spot without feeling heavy or overly boozy. The drink fits fall and winter gatherings too, along with holiday parties and game nights.

Enjoy a Back Burner as a dessert replacement, or anytime you’re craving chocolate milk but need a margarita.

Batching?

Dairy based drinks aren’t great for batching, especially when the dairy component has chocolate mixed in. For hosting, make them to order or in pairs. Keep your chocolate milk and mugs cold, and you can shake a round in under a minute.

Overhead view of Back Burner drink in Irish coffee mug

Choosing Your Ingredients

For tequila, clean and bright blanco styles are best. Value bottles like Olmeca Altos Plata and Espolòn Blanco bring crisp agave, light pepper, and good body that stands up to milk. I love Olmeca for cocktails because its flavor works well with every drink I’ve tried it in.

Avoid tequilas with very earthy or smoky profiles, because they can clash with chocolate.

Galliano L’Autentico works as the smoothing agent here. If you don’t have a bottle on hand, a vanilla liqueur or a light amaro will swap in nicely for it.

When it comes to the chocolate milk, whole milk gives this drink its best texture. You want chocolate that tastes like cocoa, not syrup.

You can make your own rather than buying it pre-made from the store. Whisk 4 ounces cold whole milk with 1 tablespoon unsweetened cocoa powder, 1 to 1.5 teaspoons sugar, and a tiny pinch of salt until smooth. The advantage of making your own is that you get to decide how chocolatey and how sweet you want it to be.

If you use chocolate syrup, pick one with real cocoa and low corn syrup so it doesn’t taste candy?like. For a richer profile, your can also whisk in a quarter teaspoon of instant espresso powder to your chocolate milk. It won’t make it a coffee drink, but it adds depth the way salt does in baking.

Speaking of which, a pinch of salt can be your secret weapon in this drink. Salt wakes up chocolate and tones down any metallic notes in tequila. So if your drink tastes flat, add the tiniest sprinkle over the finished cocktail or into the milk before shaking.