The Spicy Cowgirl

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 serving
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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

  1. Lightly whip the cream with the vanilla syrup in a bowl and have on standby.
  2. 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:

  1. Mix the ground coffee with the water in a large container. Cover and allow to sit at room temperature for 8 hours or overnight.
  2. 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.

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