Mexican Iced Coffee with Almond Milk
Coffee-lovers can enjoy this recipe by Trisha Yearwood from Trisha's Southern Kitchen
- 5 minutes
- 1 serving
- 1 tablespoon chocolate syrup
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground chile de arbol
- 1 cup brewed coffee
- ¼ cup almond milk
To a highball glass, add the chocolate syrup, sugar, cinnamon and chile de arbol and stir to combine. Fill the glass halfway up with ice. Add the coffee and top with the almond milk. Stir to combine.
Share it with your friends.