Mexican Iced Coffee

IMG_8508 You know summer is here when the cocktail shaker comes out for breakfast drinks. I’m feeling that festive. I promise, it’s only to creatively feed my iced coffee addiction.  No alcoholic ingredients are part of this particular morning indulgence.  At least on weekdays…

I’ve been known to drink an alarming amount of iced coffee during the summer months – especially since I discovered the magic of cold-brewed iced coffee, thanks to my hero Deb at Smitten Kitchen.  She wrote: “Where has this been my whole life? If you are an iced coffee drinker, the difference between cold-brewing it and just letting hot coffee cool off is remarkable. The coffee is less bitter, harbors no acidity and all of those background flavors–chocolate, a dark caramelization and even slight smokiness–come through.”

After reading that passage, I had one of those must-make-now moments… and tinkered with her iced coffee recipe on and off most of last summer.  But the recipe, though simple, involved such details as seeping the brew overnight and straining it with cheesecloth.  It was a bit messy and time-consuming for my crazy life.

Then I discovered a trio of cold-brew options to make my life as an iced-coffee addict much easier – the Trader Joe’s brand concentrate, Kohana Cold Brew concentrate, and Stumptown.

Though a straight-up iced coffee (with milk and a bit of brown sugar) is grand,  the idea for this Mexican Iced Coffee has been percolating in my mind since Cinco de Mayo.  Yup, it’s been a busy month.  I’m that far behind on getting my ideas from my brain onto a screen.  Some months are like that.

Loosely based on a (too-sweet, but nonetheless divine) Mexican mocha from a local coffee shop, I thought: What if I added chocolate syrup, cinnamon, and a hint of chipotle chili powder to my iced coffee?  The thing is, it needs a serious bit of shaking to get the flavors to blend properly.  Thus the cocktail shaker… Ole!

Happy iced coffee drinking to you all…

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Mexican Iced Coffee

  • 1/3 cup cold-brew coffee concentrate
  • 2/3 cup milk
  • 2 generous teaspoons chocolate syrup, plus more for drizzling on the inside of the glass.
  • 3/4 teaspoon ground cinnamon
  • a generous pinch of chipotle chili powder

Fill a cocktail shaker about half full with ice.  Pour all the ingredients into the shaker, cover, and shake for a full minute.  Pour into a glass drizzled with more chocolate syrup.

Makes one.

 

 

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