| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 1 serving |
Ingredients
- 1 tablespoon chocolate syrup
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground chile de arbol
- 1 cup brewed coffee
- 1/4 cup almond milk
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 115 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 61 mg |
Reviews
We made this for a work luncheon. We offered whipped cream and chocolate syrup as an additional topping. It was a big hit! Thanks for the recipe.
I forgot to add the stars to my comments. Here are my comments again.
I don’t like coffee but it looked so good and easy when Trisha made it, I had to try it. I used only ½ – ¾ cup of coffee because I’m not a fan of coffee. I used half and half to help mask the coffee flavor. I used cayenne pepper because I couldn’t find ground chile de arbol. And topped it will a little whipped cream. And because I didn’t read the directions carefully, I didn’t add the ice cubes but it was still good. This was delicious! Next time I will add the ice cubes.
Yummy!!