As I told you in my last post, we went to Pawhuska, Oklahoma. And I fell in love with Pioneer Woman’s Spicy Cowgirl Coffee. It was so good!! Considering that I’m not going to be going to Pawhuska every day, or every week, or even every month, I decided I needed to make the drink at home. The good thing about the Pioneer Woman is that you can find most of her recipes on her blog (or the Food Network). I found this recipe on the Food Network. Hers is the original, so if you want to make a Spicy Cowgirl Coffee just like hers, follow her recipe. I adapted her recipe and made it into a milkshake, and that’s what this recipe is.
I make my own cold brewed coffee. I generally like to make cold brew coffee in the summer and have some in the fridge. When making cold brewed coffee, I feel like I get a caffeine high just from smelling it. It’s fabulous!
Cold brew is easy to make. It’s not, however, something you can just make on a whim and then drink. You have to be patient because it takes about 24 hours to make. BTW – patient isn’t one of my strongest qualities!
But, once you have made the cold brew, you’ll have a good amount that will keep in your fridge for awhile.
Also, be sure to use a good coffee bean. It really affects the taste of the cold brew (or the hot brew, for that matter). Public Service Announcement: Please Don’t Use Folgers.
I make my own Mexican chile syrup. It’s super simple. Really. All you need is a cup of water, a cup of sugar, and one jalapeño (cut in half). Heat the sugar and water to boiling on the stove until the sugar dissolves. Add the jalapeño and simmer for about 2 minutes. Remove from heat. Pour into container and let cool. Remove jalapeño (and strain if necessary to remove seeds). Store it in the refrigerator. It keeps for about 2 weeks, maybe a little longer. You can use your Mexican chile syrup in different recipes too. Say, a cocktail.
Once you have the cold brewed coffee and chile syrup, you’re pretty much good to go. I made my chocolate syrup once, but now I just buy chocolate sauce at the store. It’s one of the shortcuts that I find helpful because the chocolate sauce has a longer shelf life. I use Torani Dark Chocolate Sauce.
I love Spicy Cowgirl coffee in the summer. I love ice cream in the summer. I love that these two things are sooo good together. You get your caffeine. You get your sugar. You get your spice. You get your chocolate. What more could you want? Except to maybe drink this Every. Single. Day.
P.S. Kids like this too. Just reduce the amount of chile syrup and the amount of cold brew. You REALLY don’t need over-caffeinated, over-sugared kids. Or at least I don’t. If you do, feel free to keep the recipe as is. Tell me how it goes!
Servings |
servings
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- 3/4 cup cold brewed coffee
- 3/4 cup milk
- 3 Tbsp. Mexican chile syrup
- 1 Tbsp. dark chocolate sauce
- 3 cups vanilla ice cream
- 1/4 tsp. cinnamon
- 1/4 tsp. cayenne
- whipped cream
Ingredients
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- Blend cold brewed coffee, milk, Mexican chile syrup, dark chocolate sauce, and vanilla ice cream together.
- Top with whipped cream.
- Sprinkle with cinnamon and cayenne.
- Enjoy!
- Boil sugar and water until sugar dissolves.
- Add jalapeño. Simmer for 2 minutes.
- Remove from heat. Cool.
- Remove jalapeño and any seeds.
- Store in refrigerator for 2 weeks.
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