Chilled Mexican Coffee Food

MEXICAN ICED COFFEE WITH ALMOND MILK

Steps:

• To a highball glass, add the chocolate syrup, sugar, cinnamon and chile de arbol and stir to combine. Fill the glass halfway up with ice. Add the coffee and top with the almond milk. Stir to combine.

MEXICAN COFFEE

Steps:

• Place coffee, cocoa and cinnamon in a filter for coffee brewing. Make 4 cups of brewed mocha-cinnamon coffee. Pour a shot of coffee liquor in the bottom of a coffee mug. Pour in a serving of brewed mocha-cinnamon Mexican coffee. Top off the mug with a generous swirl of whipped cream and garnish with another sprinkle of cinnamon. Repeat for desired number of mugfuls!

MEXICAN COFFEE CHILLATA

Steps:

• Combine coffee, sweetened condensed milk, ground cinnamon, vanilla extract and the cinnamon stick, if using.
• Refrigerate at least 1 hour.
• Top each serving with a scoop of coffee ice cream and a sprinkle of ground cinnamon.

CHILLED MEXICAN COFFEE

Steps:

• 1. Pour one cup of coffee into ice cube tray and place in freezer until frozen.
• 2. Mix the remaining cup of coffee with cayenne pepper and pour into a jar and chill in fridge, until the ice cubes are ready to use.
• 3. Put three of the coffee ice cubes into blender, next add coffee, chocolate ice cream and Kahlua, puree until all the ice is crushed.
• 4. If you prefer a thicker drink add more of the coffee ice cubes at this point until the desired thickness is achieved.
• 5. Pour into a tall glass and garnish with chocolate whipped cream and sprinkle with bittersweet flaked chocolate and crushed chocolate covered coffee beans.

MEXICAN COFFEE

Steps:

• Place coffee and cinnamon in the filter basket of coffee maker.
• Add water to coffee maker and brew as directed.
• In a saucepan, blend milk, chocolate syrup and sugar.
• Stir over low heat until sugar dissolves.
• Combine milk mixture and brewed coffee.
• Stir in vanilla.