Cooling and warming at the same time, this drink is perfect for spring days.
Ingredients
For the mexican iced mocha
- ⅓ cup sugar
- 2 tablespoons cocoa powder
- 2 teaspoons chilli powder
- 1½ teaspoons cinnamon
- ¼ teaspoon cayenne pepper
- ½ cup water
- 2 cups cold coffee
- Ice cubes
- Milk or cream of your choice
- Whipped cream, to garnish (optional)
Method
For the mexican iced mocha
- Whisk together the sugar, cocoa, chilli, cinnamon and cayenne in a microwave-safe bowl or jug.
- Whisk in the water and microwave on high for 20–30 seconds or until the sugar dissolves. Chill.
- Stir the cold coffee into the cooled cocoa mixture.
- Serve over ice, topped up with your choice of milk or cream and garnished with whipped cream, if desired.