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.

CREAMY MEXICAN CHOCOLATE ICED COFFEE

Steps:

• Whip 1/2 cup cream to soft peaks, set aside.
• Combine the remaining 1/2 cup cream, chocolate syrup, sugar and 3/4 teaspoon cinnamon in a pitcher or bowl. Stir in coffee until sugar dissolves.
• Fill 4 glasses with ice and pour the coffee mixture over the ice. Top with the whipped cream and sprinkle with cinnamon. Garnish with the chocolate-covered coffee beans, if desired.

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.

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!