Creamy Mexican Chocolate Iced Coffee - cooking recipe

Ingredients

3/4 teaspoon ground cinnamon, plus additional for sprinkling
3 cups coffee, double-strength, cooled to room temperature
chocolate-covered coffee beans, if desired for garnish
1 cup whipping cream, divided
6 tablespoons chocolate syrup
2 tablespoons sugar

Preparation

Whip 1/2 cup cream to soft peaks, set aside.
Combine the remaining 1/2 cup cream, chocolate syrup, sugar and 3/4 teaspoon cinnamon in a pitcher or bowl. Stir in coffee until sugar dissolves.
Fill 4 glasses with ice and pour the coffee mixture over the ice. Top with the whipped cream and sprinkle with cinnamon. Garnish with the chocolate-covered coffee beans, if desired.