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 Iced Mexican 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.
Iced Mexican Coffee
So this recipe is actually for hot or iced mexican coffee. If your house is anything like ours, then you have at least one who only drinks hot coffee and another who really only drinks iced. Anyway, this recipe pulls on the flavors of Mexican hot chocolate – cocoa powder, cinnamon, cayenne pepper, and chili powder. It doesn’t take much of any of these spices to add a warm flavor to your coffee that you have to try!
I used nonfat milk in this recipe because I always have it on hand. Obviously a reduced fat or whole milk would be super delicious. Or if you use almond or coconut milk… Well, my mouth is starting to water thinking how delicious that would be. You can also use whatever kind of brewed coffee (or even espresso) you have on hand. I love that I can make this as a treat on the weekends. I can just as easily make it for my morning coffee and start my weekdays off on a tasty foot!
ICED MEXICAN COFFEE
I love the idea of Mexican mochas, but I'm an iced coffee fanatic, so this was my attempt to combine my wants with my needs. Or maybe it's just my wants with my wants. This recipe is actually great hot or chilled, so it's perfect for everybody's wants!
- 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
- milk/cream of choice
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
The cayenne pepper doesn't provide a great deal of spice in this recipe, but feel free to omit or adjust measurement as desired.
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