Mexican Iced Coffee

Mexican Iced Coffee

Ingredients

Whipped Cream

Directions

Combine coffee, sugar, Nielsen-Massey Pure Almond Extract and Pure Chocolate Extract, almond milk, cinnamon and chili powder in a high speed blender and blend until combined. Chill completely.

For the whipped cream, combine Nielsen-Massey Pure Coffee Extract and Chocolate Extract, cream and agave nectar, and place in whipped cream charger. If you do not have a whipped cream charger, place in mixer with whip attachment and whip mixture on high speed until stiff peaks form.

To assemble, pour prepared coffee over ice and top with whipped cream.

Whipped Cream

Directions

Combine coffee, sugar, Nielsen-Massey Pure Almond Extract and Pure Chocolate Extract, almond milk, cinnamon and chili powder in a high speed blender and blend until combined. Chill completely.

For the whipped cream, combine Nielsen-Massey Pure Coffee Extract and Chocolate Extract, cream and agave nectar, and place in whipped cream charger. If you do not have a whipped cream charger, place in mixer with whip attachment and whip mixture on high speed until stiff peaks form.

To assemble, pour prepared coffee over ice and top with whipped cream.

This Recipe Uses

Pure Almond Extract

Pure Chocolate Extract 4oz

Pure Chocolate Extract

Pure Coffee Extract 4oz

Pure Coffee Extract