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Iced Mexican Coffee

Pouring cream into iced coffee, with more glasses, cinnamon and a bottle of Nate's honey.
Deliciously decadent. This caffeinated beverage is Ideal as a special treat on a hot day or in place of ice cream for a dessert.

Yield 2 Servings
Prep Time 5 Minutes
Total Time 5 Minutes

Ingredients
  • ½ cup Nate’s 100% Pure Honey
  • 1 Tbsp cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp Mexican vanilla extract
  • ⅛ tsp cayenne pepper, optional
  • 1 cup evaporated milk (fat-free is fine)
  • 1 cup strong coffee, chilled
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Directions

Combine honey, cocoa powder, cinnamon and vanilla extract (and cayenne if using). Stir well. Add milk in stages and stir until well combined.

Pour into coffee and stir well. Serve immediately over ice.

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