Recipe courtesy of Trisha Yearwood
Mexican Iced Coffee with Almond Milk
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 115
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 50 mg
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 115
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 50 mg
Ingredients
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Directions
- To a highball glass, add the chocolate syrup, sugar, cinnamon and chile de arbol and stir to combine. Fill the glass halfway up with ice. Add the coffee and top with the almond milk. Stir to combine.
