Creamy Mexican Chocolate Iced Coffee Recipes

EASY ICED MEXICAN COFFEE

Steps:

• Combine coffee, cinnamon, cloves, and chocolate syrup. Mix well.Stir together, making sure the ground spices are well mixed in.
• Pour milk into the spiced coffee.
• Make cream topping.Whisk heavy cream and sugar using a handheld milk frother until it thickens. This should take just a few seconds.
• Assemble drink. Pour flavored coffee into a cup with ice. Spoon on cream topping.
• Optional: Garnish with a dusting of ground cinnamon and sea salt.

ICED MEXICAN CHOCOLATE EXPRESS

Steps:

• Stir chocolate and chocolate syrup into hot coffee until melted.
• Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

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 CHOCOLATE COFFEE

Steps:

• You'll use a coffee machine for this.
• Put all of the ingredients in the order listed.
• So nutmeg and cinnamon go in first, cocoa above that and coffee last.
• Add the water into the coffee machine and brew as you would for plain coffee.
• If you like coffee strong, use 4 cups water, medium strength: 6 cups, and weak: 8 cups.
• If the flavor seems strong, skip the nutmeg.
• The nutritional ananlysis will probably be off because everything is diluted.
• Enjoy!

COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS

Steps:

• For sauce:
• Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
• For tortilla crisps:
• Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
• Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
• Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

SIMPLE CHOCOLATE ICED COFFEE

Steps:

• Fill a tall glass with ice.
• Pour milk and chocolate syrup over the ice.
• Add cold coffee and stir well until chocolate syrup is dissolved.
• Can be fancied up with a dollop of whipped cream, a shot of Kahlua, and a few curls of shaved chocolate if you like.
• Diabetics and dieters can substitute sugar-free chocolate syrup.

CHOCOLATE ICED COFFEE

Steps:

• Bring water and coffee to a boil in a saucepan.
• Remove from heat and let stand 10 minutes.
• Pour mixture through a fine wire-mesh strainer into a bowl, discarding coffee grounds.
• Stir sugar and cinnamon into coffee until sugar dissolves.
• Let cool.
• Stir in half and half and chocolate syrup.
• Chill 2 hours.
• Serve over ice.
• Note: To keep coffee from diluting, freeze cubes of half and half and coffee to use in place of ice.