This weather has me completely addicted to icey things. The crowds on 13th Ave seem to be of the same mind. My campus bubble tea shop is becoming more and more popular (and I am even closer to filling up my buy-10-get-one-free card, whoppee!). The frozen yogurt shops are buzzing. The iced coffees are flowing. We Oregonians are a weather wimpy lot and we like our beverages to help us out in the over 90 degree weather. As such, the idea of having nothing but iced slushy tea or iced coffee for lunch has become more and more appealing!
I concocted this drink back when I made my Chile Orange Truffles. I found that slabing some of the ganache (that is, what is rolled into a truffle shape) in a cup first and mixing it up with all my iced coffee ingredients made for one mightly iced coffee. Melting the ganache or truffles first helps mix the chocolate in with all the other ingredients.
So what’s with the Chile Orange Mocha? The slight kick of spice from the chile rounds out the chocolate and adds an even more complex note to its flavors, much like bittersweet chocolate has. The combination of spice with sweet with cold is a tantalizing combo that thoroughly entertains the tastebuds!
ICED CHOCOLATE CHILE ORANGE MOCHA
- 2 oz toddy coffee or one shot of espresso
- 8 oz of cold milk or soy milk
- 1 oz of maple syrup
- 1 1/2 oz of Chile Orange ganache or 2-3 truffles, melted
Pour over ice (coffee ice cubes if you’ve feeling particularly smart) and top with whipped cream.
Sprinkle with orange sugar and a dash of cayene or chipotle powder.
To make like a frappuccino, process all the ingredients with ice in a blender.