Recipe of the Month: Chocolate Ice-Spice Latte

Written by Cafe Campesino on Jul 8, 2010 in NEWSLETTER, Recipes |


A tasty, cool treat to beat the summer heat!  Add a dash of cinnamon and some creme de cacoa or chocolate syrup to your next latte.  It’s tangy and sweet without overpowering your favorite iced drink and it’s simple to make at home.  We recommend some cold brewed espresso for this drink.  See recipe for that ingredient below.  Of course, you could always use some of your favorite brewed coffee as well.

Prepare your cold brew by mixing a 1/2 gallon of cold water with a 1/2 pound of coarse ground coffee in a gallon sized container. Allow the concoction to sit at room temperature for eight to ten hours.  After the coffee has been allowed to sit, pour the mixture through a tight-meshed strainer. This will separate the coffee grounds from the espresso. Pour your strained, cold brewed coffee into a container of your choice and refrigerate. This recipe yields 8 cups and will remain fresh in cold storage for several days. To make a larger or smaller batch, simply adjust the recipe using 1 ounce of coffee per 8oz. of cold water as your ratio.  Tip: Smaller batches can be made easily in a French press.

How to make a 16oz. Chocolate Ice-Spice Latte:

  • Fill your 16oz. cup with ice
  • Add 2oz. of your cold brewed espresso
  • Add cinnamon to taste (one half teaspoon is a good starting point)
  • Add 2oz. of fair trade, organic chocolate syrup
  • Fill remainder of cup with milk
  • Stir vigorously and enjoy deliberately

(Note that you may need to transfer the drink to a larger container and shake/stir to fully incorporate and mix the ingredients.  When done mixing, return drink to your 16oz cup and let the enjoyment begin.)

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