Iced Mexican Mocha
Cook Time:
10
Minutes
Difficulty:
Easy
Serves Up To:
2
Servings
Nutrition Information
| Total Fat | 1g |
|---|---|
| Cholesterol | 0mg |
| Sodium | 55mg |
| Potassium | 90mg |
|---|---|
| Total Carbohydrates | 10g |
| Dietary Fiber | 0g |
| Sugars | 8g |
Ingredients
- 2 tablespoons chocolate syrup
- 8 ounces cold brew coffee frozen into cubes
- 16 ounces Almond Breeze Chocolate Almondmilk
- divided Pinch of cinnamon
- pinch of cayenne pepper (optional)
Directions
- 1
Holding a 12 oz. glass slightly at an angle, swirl one tablespoon of the chocolate syrup in each of the glasses, on the bottom and partially up the sides about 2 inches. Put about 6 ice cubes in each glass.
- 2
Pour 8 ounces of Almond Breeze Chocolate Milk (warmed or cold) over the ice. Sprinkle a little cinnamon and cayenne pepper on top if desired.
Made with these products:
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