Iced Coffee with Chile de Arbol and Dark Chocolate

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.]

Yield:
2 servings
Level:
Easy
Ingredients
  • 1 cup whole milk
  • 2 ounces bittersweet chocolate, chopped
  • 2 tablespoons packed dark brown sugar, or more to taste
  • 1 whole chile de arbol
  • 3 cups brewed strong coffee
  • 1 block bittersweet chocolate, for garnish, optional
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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