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

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Amaretti Ice Cream Balls

Recipe courtesy of Rachael Ray

Bittersweet Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Avocado Ice Cream

Recipe courtesy of Irene Wong

Birthday Cake with Hot Pink Butter Icing

Recipe courtesy of Ina Garten

Iced Coffee

Recipe courtesy of David Rosengarten

Iced Coffee

Recipe courtesy of Ina Garten

Melted Ice Cream Iced Coffee

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking