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.

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