The Spicy Cowgirl
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
Ingredients
1/4 cup heavy cream
1 ounce vanilla syrup
6 ounces store-bought or homemade cold brew coffee, recipe follows
4 ounces whole milk
1 ounce chile syrup (or simple syrup with hot chiles infused for 24 hours)
1 ounce chocolate sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
Cold Brew Coffee:
1 pound ground coffee (a good, rich roast)
8 quarts cold water
Directions
- Lightly whip the cream with the vanilla syrup in a bowl and have on standby.
- In a cocktail shaker, combine the cold brew coffee, milk, chile syrup, chocolate sauce and ice, then shake until frothed and combined. Pour into an ice-filled glass, top with vanilla whipped cream to cover and dust with the cinnamon and cayenne pepper.
Cold Brew Coffee:
- Mix the ground coffee with the water in a large container. Cover and allow to sit at room temperature for 8 hours or overnight.
- Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Refrigerate and use as needed.
