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Iced Mexican Coffee

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Iced Mexican Coffee
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 4
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Finish your fiesta with these spirited coolers, made with a sultry blend of mocha and cinnamon flavors and a splash of tequila.

Ingredients

1
cup milk
1/4
cup chocolate-flavored syrup
1/4
cup tequila, if desired
2
tablespoons sugar
2
tablespoons instant coffee granules or crystals
1/2
teaspoon ground cinnamon
3
cups crushed ice
Whipped cream, if desired
Cinnamon sticks, if desired

Directions

  • 1 In blender, place all ingredients except ice, whipped cream and cinnamon sticks. Cover; blend on high speed until mixed.
  • 2 Add ice; cover and blend until slushy. Top individual servings with dollop of whipped cream and cinnamon stick.
Tips  

Most home blenders don't handle large ice cubes well. To crush ice cubes, place them in a heavy-duty plastic food-storage bag and seal the bag. Place the bag on a cutting board; cover with a kitchen towel. Crush the cubes with a hammer or rolling pin.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
15
)
Daily Value
Total Fat
1 1/2g
2%
(
Saturated Fat
1/2g
3%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
45mg
2%
Potassium
180mg
5%
Total Carbohydrate
23g
8%
(
Dietary Fiber
0g
0%
,
Sugars
18g
)
Protein
3g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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