Food
Mexican Spiced Ice Blended
By Yankee Magazine|Sep 23 2007|
Ingredients
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.
