Iced Mexican Coffee

Iced Mexican Coffee

Finish your fiesta with these spirited coolers, made with a sultry blend of mocha and cinnamon flavors and a splash of tequila.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

4

servings

1
cup milk
1/4
cup chocolate-flavored syrup
1/4
cup tequila, if desired
2
tablespoons sugar
2
tablespoons instant coffee granules or crystals
1/2
teaspoon ground cinnamon
3
cups crushed ice
Whipped cream, if desired
Cinnamon sticks, if desired
  1. In blender, place all ingredients except ice, whipped cream and cinnamon sticks. Cover; blend on high speed until mixed.
  2. Add ice; cover and blend until slushy. Top individual servings with dollop of whipped cream and cinnamon stick.
Makes 4 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Most home blenders don't handle large ice cubes well. To crush ice cubes, place them in a heavy-duty plastic food-storage bag and seal the bag. Place the bag on a cutting board; cover with a kitchen towel. Crush the cubes with a hammer or rolling pin.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 15),
  • Total Fat 1 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 45mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 0g,
    • Sugars 18g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.