A spicy iced coffee delight that uses a Mayan spice coffee mix. Just use some leftover coffee from the morning, stir in the Mayan spice and pour over ice. Easy!
*See Kitchen Notes for more information.
- 2 cups strong coffee, leftover or freshly made
- 1 tsp. Mayan Cocoa Powder
- 1 tsp. honey
- 1 cup Vanilla Almond Milk
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Add the coffee to a mixing bowl. If it isn’t warm, heat for 1 minute in the microwave.
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Add the cocoa powder and honey. Whisk to dissolve.
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Add 1 cup almond milk. Stir to combine.
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Add crushed ice or cubes to two glasses. Divide the coffee mixture between the two glasses.
Mayan Cocoa - The amount of Mayan cocoa you use depends on the specific blend. The blend I bought was pretty spicy. The first time I made this I used 2 tsp. and it was much too spicy. In fact, the coffee was so overpowered by the chile powder that it was hard to taste the coffee. For the next batch I cut the cocoa blend in half and that was perfect.
Honey - Once you add the Vanilla Almond Milk, you should do a taste test for sweetness. If it's not sweet enough, just add more honey.
Almond Milk - We have become addicted to Vanilla Almond Milk for our iced coffees, chais and lattes. However, if you're not an almond milk fan, I'm sure milk, cream or soy would work just fine. It's your preference.