I’m a purist when it comes to my iced coffee and cold brew. There are so many products and recipes that have flavors added, but I always go for the classic, adding the sweetness and milk on my own. Rarely (basically never) do I venture into the minty, salty, caramely varieties. This Mexican Chocolate Iced Coffee (or is it an Iced Mexican Mocha?) is just the perfect spin on my classic drink, however, that I will make an exception at home! Most of the flavor comes from the spices, which the foodie in me loves. And I always have all of the ingredients on hand, so I can whip it up whenever I need to kick up the flavor of my coffee. It’s also a great recipe for any Mexican holiday parties, including any upcoming Día de los Muertos festivities.
MEXICAN CHOCOLATE ICED COFFEE
- 6 Tablespoons sugar
- 2 Tablespoons unsweetened cocoa powder
- 2 teaspoons chili powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon cayenne pepper (optional - see note)
- 1/2 Cup water
- 2 Cups cold coffee (recipe here)
- milk/cream of choice
The cayenne pepper doesn't provide a great deal of spice in this recipe, but feel free to omit or adjust measurement as desired.
- Sift sugar, cocoa, and seasonings together.
- Mix 1/2 Cup cocoa mix with 1/2 cup water. Heat in microwave for 20-30 seconds until sugar mix dissolves into water. Chill.
- Stir cocoa 'syrup' into two cups cold coffee.
- Serve over ice with milk
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo