Favorite Recipes of Maverick Swaniel Harrienger

{January 9, 2016}   Iced Coffee with Chile de Árbol + Dark Chocolate (Brunch @ Bobby’s, 2015, page 15)

1 cup whole milk
2 ounces bittersweet chocolate, chopped
2 tablespoons packed dark brown sugar, or more to taste
1 whole chile de árbol
3 cups brewed strong coffee
1 block bittersweet chocolate, for garnish, optional

1.  Combine the milk, chopped chocolate, sugar, and chile de árbol in a medium saucepan and bring to a simmer over low heat, stirring until the chocolate melts and the sugar dissolves.  Add the coffee, remove from the heat, and let the mix cool.  Cover and refrigerate until cold for at least 2 hours and up to 24 hours.
2.  Remove the chile before serving.  Serve in tall glasses over ice.  Grate chocolate on top, if desired.



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