Iced Mexican Mocha

Here is a delicious chocolaty recipe for an iced Mexican mocha. This is a variation of a popular recipe served at my coffee shop. The original recipe was a hot drink which combined espresso, chocolate sauce, milk and spices. Some customers liked this drink so much, it became their regular, and they continued ordering it through the summer as an iced drink. 

I have created a similar recipe that substitutes the espresso and chocolate sauce with Crio Brü brewing cocoa.

Ingredients

• 2/3 Cup  Crio Brü Coca River brewing cocoa
• 1/4 cup Sugar in the Raw
• 1 tsp pure vanilla extract
• 1/4 tsp cayenne pepper
• 1 cinnamon stick
• Splash of cream or half-n-half

Directions

• Place all ingredients into a 32 ounce French Press.
• Fill with boiling water
• Stir
• Wait 20 minutes, stir again
• Press and refrigerate the Crio Brü mixture

• Place 8 ounces of the chilled Crio Brü mixture in a shaker
• Add a splash of cream
• Shake
• Pour into ice-filled glass
• Top drink with a touch of cinnamon and cayenne pepper
• Serve and enjoy! Ole!

Optional: Prepare glass with a combination of crushed chocolate covered Crio Beans and Sugar in the Raw; use ice cubes made with brewed cocoa.