Mexican Iced Coffee
It is the season of iced coffee! And like everybody else, I spend WAY too much money buying iced coffee from those $5 a cup barristers in my favorite local coffee shop.. Even though I still love those, it was time to attempt making them at home, at least in the morning so I can save some time and money.
Have you ever had Mexican iced coffee? The reason I love it is that it combines chocolate with a hint of spice for a simple sweet treat. The key is not to overload the drink with too much chocolate or spice, or you’ll overpower the coffee flavor. Adding just a drizzle of chocolate and a dash of chili powder for an indulgent kick keeps this drink perfectly balanced.
To be honest I was never a big coffee person. I am usually the occasional latte here and there (peppermint mocha, PSL) kind of girl. But then I had a baby. As you can imagine, sleep is limited and more coffee is needed to make it through the day. With that came my Nespresso® by Kitchenaid® machine!! The best coffee maker I’ve had. Do you guys have it? I seriously love it. It has made making good coffee a breeze at home.
I know traditional cold brews involve a lot more than brewing and pouring over ice, but for a quick iced coffee at home, the Nespresso is perfect. Just brew up a few cups of espresso. This ensures a richer coffee flavor that is then diluted with milk or cream and the ice as it melts. After your brew, add a dash of cinnamon and chili powder. And that’s it, you have yourself a refreshing sweet treat!
I hope you will try this Mexican iced coffee at home the next time you brew coffee. Find the complete recipe over on The Kitchenthusiast where I am sharing a step-by-step guide.
- Chocolate Syrup, to taste
- 2 Nespresso pods
- ½ cup milk or half and half
- ⅛ teaspoon chili powder
- a dash of ground cinnamon
This post is sponsored by Kitchenaid. As usual, all opinions are 100% mine.