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.
  • Level: Easy
  • Yield: 2 servings
Save Recipe

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

  1. 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. 
  2. Remove the chile before serving. Serve in tall glasses over ice. Grate chocolate on top, if desired.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chocolate Donuts with Coffee Glaze

Mocha Chocolate Icebox Cake

Iced Coffee

Iced Coffee

Coffee Ice Cream

Perfect Iced Coffee

Iced Coffee Mousse

Viennese Iced Coffee