Mexican Chocolate Iced Latte

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Sasquatch Coffee_Mexican Chocolate Iced LatteSwitch up your morning coffee routine with this Mexican Chocolate Iced Latte recipe. After you make the syrup you can easily enjoy your Sasquatch Coffee with this Mexican Chocolate Iced Latte syrup anytime. Enjoy this Mexican Chocolate Iced Latte recipe provided for you below.

For the simple syrup:
Ingredients
(You can make the simple syrup ahead and store it in an airtight container in the refrigerator for up to 2 months. The recipe makes enough syrup for about 12 drinks.)
1 cup water
3/4 cup sugar
1 tbsp cinnamon
2 tbsp unsweetened cocoa powder
1 tbsp vanilla
1 pinch of cayenne, optional

Instructions

  1. Combine all of the ingredients in a saucepan. Stir over medium heat until it starts to simmer.
  2. Continue cooking until sugar and spices have dissolved and fully incorporated, about 5 minutes.
  3. It will look like thin chocolate sauce. Remove from heat and let cool before using.

For the iced latte:
Ingredients
8 ounces chilled coffee, preferably cold-brewed
4 ounces milk or cream
1-2 tbsp simple syrup
Ice

Instructions

  1. Pour the simple syrup mixture into the bottom of a tall glass and stir in the cold coffee.
  2. Top with ice and cream.
  3. Enjoy!

SRC: Find a helpful tip for making this Mexican Chocolate Iced Latte at: www.refinery29.com/fall-latte-recipes#slide-3