Time: 10 min.
Complexity: easily
Servings: 1

If you love experimenting with coffee drinks, this might be the most fabulous iced coffee you've ever tried. It's one of the most popular coffees on the menu at The Mercantile, owned by Ree Drummond. Cold brew coffee blended with chili syrup, milk, and dark chocolate is topped with vanilla whipped cream and sprinkled with cinnamon and cayenne pepper.

Ingredients:

Cold coffee drink

• 1/4 cup heavy cream
• 30 ml vanilla syrup
• 180 ml store-bought or homemade cold brew coffee, see recipe below
• 120 ml whole milk
• 30 ml chili syrup (or simple sugar syrup infused with hot chili peppers for 24 hours)
• 30 ml chocolate sauce
• 0.5 tsp ground cinnamon
• 0.5 tsp cayenne pepper

Cold brew coffee

• 450 g of ground coffee beans (good, rich roast)
• 8 liters of cold water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

coffee, cream, milk, chocolate sauce, ground cayenne pepper, cinnamon

We recommend

Preparation:

Step 1

• Vanilla cream:

  
  Lightly whip the cream with the vanilla syrup in a bowl and set aside.
Step 2
• Combine cold coffee, milk, chili syrup, chocolate sauce, and ice in a shaker. Shake until foamy. Strain into a glass filled with ice, top with vanilla whipped cream, and sprinkle with cinnamon and cayenne pepper.
Step 3

• Cold brew coffee:

  
  Exit: 24 servings
  
  Combine ground coffee and water in a large container. Cover and let steep at room temperature for 8 hours or overnight.
Step 4
• Line a fine-mesh sieve with cheesecloth and place it over a pitcher or other container. Strain the coffee through the sieve until all the liquid is removed. Discard the grounds. Refrigerate the coffee and use as needed.

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