Chilled Mexican Coffee Recipes

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.

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.

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.