Iced Mexican Coffee Food
ICED MEXICAN COFFEE
Finish your fiesta with these spirited coolers, made with a sultry blend of mocha and cinnamon flavors and a splash of tequila.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- In blender, place all ingredients except ice, whipped cream and cinnamon sticks. Cover; blend on high speed until mixed.
- Add ice; cover and blend until slushy. Top individual servings with dollop of whipped cream and cinnamon stick.
Nutrition Facts : Calories 110, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 18 g, TransFat 0 g
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:
- Frost rims of 2 cups with sugar. Pass it through the fire, gilding the edge little by little. Add the tequila and the coffee liqueur to them tilting the cup a little towards the fire so that the liqueur begins to flame. Dust with cinnamon. Immediately add hot coffee and a scoop of vanilla ice cream. Top with a cherry.
MEXICAN COFFEE
Provided by Rachael Ray : Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 5
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!
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