Chilled Mexican Coffee Recipes

MEXICAN COFFEE

Steps:

• Gather the ingredients.
• Add the coffee grounds and cinnamon to the filter basket of your coffee pot. Then add the 5 cups of water to the pot and brew as you normally would .
• While the coffee is brewing, bring the milk, heavy cream, chocolate syrup, and brown sugar to a gentle simmer in a small saucepan. Make sure to cook on low heat so you don't burn the mixture.
• Remove from the heat and add the brewed coffee to the milk mixture. Whisk in the vanilla extract.
• Divide the coffee among 4 cups and top with whipped cream and garnish with a sprinkle of cinnamon or chocolate shavings, and add a cinnamon stick, if desired. Enjoy immediately.

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.

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.

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.