Iced Mexican Coffee Recipes

ICED MEXICAN COFFEE

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.

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.

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.

HORCHATA ICED COFFEE

Steps:

• Combine rice, cinnamon sticks, and water in a container and let sit for 2 hours.
• Drain rice and cinnamon sticks, but save the water. Combine rice and cinnamon sticks in a food processor or powerful blender. Process or blend until mixture resembles coarse sand.
• Place rice mixture back into soaking water and let sit for 2 hours, stirring occasionally.
• Strain rice mixture through a fine sieve into a container. Add sweetened condensed milk, milk, and vanilla extract. Stir until well combined and refrigerate horchata until ready to use.
• Fill a tall glass with ice cubes and pour equal amounts of cold coffee and horchata into the glass. Add sweetener to taste.