Name: The Spicy Cowgirl
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
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; 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:

Yield: 24 servings

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.

On Tonight

The Spicy Cowgirl

Cold Brew Coffee:

Cold Brew Coffee:

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