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

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Iced Coffee with Chile de Arbol and Dark Chocolate

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.

My Private Notes

Name: Iced Coffee with Chile de Arbol and Dark Chocolate
Yield: 2 servings
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

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