Now this is how to jump-start your day! A step beyond your basic iced mocha, this coffee hits you with a thump of heat, thanks to the chile de arbol, which adds just enough fire to be thrilling, not painful.
Recipe courtesy of Bobby Flay
Iced Coffee with Chile de Arbol and Dark Chocolate
Yield:
2 servings
Level:
Easy
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Combine the milk, chopped chocolate, sugar, and chile de arbol in a medium saucepan and bring to a simmer over low heat, stirring until the chocolate melts and the sugar dissolves. Add the coffee, remove from the heat, and let cool. Cover and refrigerate until cold, at least 2 hours and up to 1 day. 

Remove the chile before serving. Serve in tall glasses over ice. Grate chocolate on top, if desired.

IDEAS YOU'LL LOVE

Blueberry Coffee Cake

Recipe courtesy of Ree Drummond

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Cream Cheese Icing

Recipe courtesy of Ina Garten

Chocolate and Espresso Layer Cake with Peanut Butter Icing

Recipe courtesy of Damaris Phillips

Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Dressed Up Irish Coffee

Recipe courtesy of Nancy Fuller

Eggnog Ice Pops: Coquito

Recipe courtesy of Ingrid Hoffmann

Vanilla Ice Cream

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking