Zutaten für Creamy Mexican Chocolate Iced Coffee
- Ground Cinnamon
- 2 cups strongly brewed chilled coffee
- Chocolate Covered Coffee Beans
- Whipping Cream
- 1/4 cup chocolate syrup (or to taste)
- 2 tablespoons granulated sugar (or to taste)
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Zubereitung von Creamy Mexican Chocolate Iced Coffee
- In a chilled mixing bowl, whip 1/2 cup heavy cream until soft peaks form. Set aside.
- In a separate pitcher or bowl, combine 1/2 cup heavy cream, 1/4 cup chocolate syrup (or to taste), 2 tablespoons granulated sugar (or to taste), and 3/4 teaspoon ground cinnamon.
- Gradually whisk in 2 cups strongly brewed chilled coffee until the sugar is completely dissolved.
- Fill four glasses with ice.
- Pour the coffee mixture evenly over the ice.
- Top each glass with a dollop of the whipped cream.
- Sprinkle each serving with a pinch of ground cinnamon.
- Garnish with chocolate-covered coffee beans (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
64g
Fat
74g
Carbs
8g
