Spicy Margarita Mocktail

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This spicy margarita mocktail is an easy non alcoholic mocktail recipe with a kick! Simple to make and just as refreshing as a classic margarita. Serve it on the rocks or frozen.

If you love creative mocktails, there are lots of summer mocktail recipes to try, such as this lemon mint mocktail, this mango mojito mocktail and this paloma mocktail.

For margarita recipes that are made with alcohol (but that can easily be turned into mocktails!) try this mango jalapeño margarita, this pineapple orange margarita or this guava margarita.

Jump to:

• Why You’ll Love This Recipe
• Ingredients & Substitutions
• Equipment
• Step By Step Instructions
• Variations
• Expert Tips
• Recipe FAQs
• 📖 Recipe

Why You’ll Love This Recipe

• Spicy — With jalapeño syrup and a tajin seasoned rim, this jalapeño mocktail has a spicy kick!
• Homemade jalapeño syrup — This mocktail is made with a simple homemade jalapeño simple syrup that is infused with real jalapeños, making the spicy flavor authentic and fresh.
• Customizable — Whether you like a little spice, or a lot of spice, this is a recipe that is easy to adjust. Plus, you can add in a fruity flavor, such as pineapple or mango. It can also be served on the rocks or frozen.

Ingredients & Substitutions

• Jalapeños: You’ll need one or two jalapeños for this recipe. They are used for making the spicy simple syrup. You also may want a few extra slices to use as garnish. 
• Orange Juice: A dash of orange juice helps offset the spiciness from the jalapeños and the sourness from the limes. Use freshly squeezed orange juice if you have it, or a pulp free bottled orange juice. You can replace this with mango nectar or pineapple juice for a flavorful variation. 
• Lime Juice: Use freshly squeezed lime juice rather than bottled lime juice for the freshest flavor. 
• Sugar: Granulated sugar is used to make the jalapeño infused simple syrup. Brown sugar doesn’t work for this recipe. 
• Water: Use filtered water to avoid any unpleasant flavors from tap water.
• Salt or Tajin: This margarita recipe works with either a classic salted rim, or a tajin seasoned rim for a bit of extra spice. You should be able to find tajin seasoning at your local grocery store in the spice section.

Equipment

Here is the equipment you will need to make this spicy margarita mocktail:

• A small saucepan and strainer to make the jalapeño simple syrup with. 
• An airtight container to store leftover jalapeño syrup in. 
• Margarita glasses to serve the spicy margarita mocktail in.

Step By Step Instructions

Step 1: Heat the jalapeños, sugar and water together in a saucepan over medium heat. Stir occasionally and continue to heat until the sugar fully dissolves, which will take about 5 minutes. Strain out the jalapeños.

Step 2: Run a wedge of lime around your margarita glass and dip the rim into salt or tajin seasoning.

Step 3: Shake the jalapeño syrup, orange juice and lime juice together in a cocktail shaker filled with ice. Strain and serve.

Variations

Here are some variations on this jalapeño margarita mocktail that you may enjoy:

• Frozen Spicy Margarita Mocktail: Blend all the ingredients with a handful of ice in a blender until you get a slushie consistency. Adjust the amount of ice as needed.
• Spicy Mango Margarita Mocktail: Replace the orange juice with mango nectar.
• Spicy Pineapple Margarita Mocktail: Replace the orange juice with pineapple juice.

Expert Tips

• Adjust the spiciness. Everyone has their own preference for how spicy they like drinks. Taste your drink before serving and adjust the amount of jalapeño simple syrup as needed. For a spicier drink, add extra jalapeño syrup. For a sweeter drink, add more juice or add in some agave syrup. 
• Don’t boil the syrup. When making the jalapeño syrup, don’t let the mixture boil. This can result in a thick, sticky syrup. As soon as the sugar has dissolved, the syrup is ready. 
• Add a garnish. Serve this mock margarita with some garnish, such as jalapeño slices or lime wedges.
• Store leftover syrup in the fridge. Let extra jalapeño syrup cool to room temperature, then store it in an airtight container in the fridge for up to 1 to 2 weeks.

Recipe FAQs

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📖 Recipe