Mexican Spiced Ice Blended
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- Fill up one large cup (16 oz.) with ice and pour strong, cool coffee (add a shot of espresso if you have it) over ice to fill 3/4 of the cup. Top coffee with cold milk or, if you’re feeling very indulgent, with light cream. Pour this into a blender.
- Add 3 tbsp cocoa powder, 3-4 tbsp sugar (or to taste), 1/4 tsp ground cinnamon, 1/2 tsp vanilla extract, a drop of almond extract, and 1/8 tsp powdered ancho chile (or a pinch of cayenne pepper). Blend until very smooth. Taste, and add more sugar, coffee or milk as necessary until desired flavor and consistency is reached.
Instructions:Whipped cream topping optional.
Makes 2 servings.