• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 2
    OK

    Iced Chococo Espresso on the Rocks

    Cool off and have a Chococo Espresso on the Rocks! Dark espresso is rounded out with rich, flavorful Mexican chocolate, a few ice cubes and a shot of milk making a drink that will keep you cool and keep you going all day long.


    Ingredients
    5
    tablespoons
    freshly ground espresso coffee
    2
    tablespoons
    sugar
    1/2
    cup
    vanilla coconut milk
    1
    cup
    ice cubes
    *
    whipped cream
    4
    ounces
    Ibarra (Mexican chocolate), grated
    Directions
    Unscrew the top of your cafetera and lift the inner funnel. Fill the bottom chamber with 1 cup of water.
    Put back the inner bowl and fill it with the espresso. Pack it down lightly with a spoon.
    Screw the top back on and put the cafetera on the stove top over medium heat. While the espresso is brewing, add 1 tablespoon sugar to each coffee cup.
    Once the espresso is ready, divide equally amongst both cups. Evenly top with the coconut milk and stir to combine.
    Add ice cubes and top with whipped cream and grated chocolate.

    The base number of servings for this recipe is 2
    OK

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