Light and refreshing, super easy. Make sure its really cold before pouring over ice though. When the ice startes to melt the drink isn't any good. Bet it would taste good frozen!
Iced Mexican Latte
For this recipe, use the liqueur left over after making the trifles.
Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 111
- Fat: 3.6g
- Saturated fat: 2.2g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.1g
- Protein: 6.3g
- Carbohydrate: 10.4g
- Fiber: 0.0g
- Cholesterol: 14mg
- Iron: 0.1mg
- Sodium: 95mg
- Calcium: 226mg
Ingredients
- 3 cups hot strong brewed coffee
- 2 (3-inch) cinnamon sticks
- 3 cups 2% reduced-fat milk
- 4 1/8 teaspoons Grand Marnier (orange liqueur)
Preparation
- 1. Combine coffee and cinnamon sticks; cover and steep 15 minutes. Discard cinnamon sticks. Stir in milk and liqueur; cover and refrigerate 1 hour or until thoroughly chilled. Serve over ice.
Iced Mexican Latte Recipe at a Glance
- COURSE: Beverages, Beverages, Alcoholic
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Sodium
- PUBLICATION: Cooking Light
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