6 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons chili powder
1 ½ teaspoons cinnamon
¼ teaspoon cayenne pepper optional - see note
½ cup water
2 cups cold coffee
ice
milk/cream of choice
Use a coffee maker or coffee percolator to produce 2 cups of fresh coffee.
Refrigerate for 2 hours to cool the coffee or use a Hyperchiller to rapid cool down the coffee.
Sift the sugar, cocoa, and seasonings together.
Mix ½ Cup cocoa mix with ½ cup water. Heat in microwave for 20-30 seconds until sugar mix dissolves into water.
Chill the syrup mixture before mixing with coffee. Use refrigerator or a Hyperchiller.
Stir cocoa 'syrup' into two cups cold coffee.
Serve over ice with milk
