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Iced Mexican Coffee

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By Betty Crocker Kitchens
Updated Feb 26, 2010
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Finish your fiesta with these spirited coolers, made with a sultry blend of mocha and cinnamon flavors and a splash of tequila.

Iced Mexican Coffee

  • Prep Time 10 min
  • Total 10 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 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

Instructions

  • Step 
    1
    In blender, place all ingredients except ice, whipped cream and cinnamon sticks. Cover; blend on high speed until mixed.
  • Step 
    2
    Add ice; cover and blend until slushy. Top individual servings with dollop of whipped cream and cinnamon stick.

Nutrition

110 Calories
1 1/2g Total Fat
3g Protein
23g Total Carbohydrate
18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
45mg
2%
Potassium
180mg
5%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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