I was watching Pioneer Woman the other day and she made a spicy coffee that she called the Spicy Cowgirl. It looked awesome and was easily made low carb by making the spicy simple syrup with Splenda instead of sugar. I made the coffee with cream and topped it with whip cream, but found it cloyingly rich. Now I make hot coffee quite often with about 1/8th of a teaspoon of dark, zero carb, cocoa thrown in and love it. I also love chilies and chocolate. So decided to do a spin on the Spicy Cowgirl and make a Chocolate Chili Coffee. I also had a friend return from a trip to India with some amazing kashmiri chilies that needed using. They put the ones I buy here to shame, as the ones he gave me are super fragrant, smelling like fruit and spice.
I started out by making a pot of my cold brew coffee, stirring in a hearty teaspoon of dark cocoa, and sticking a stick of cinnamon and a large kashmiri chili into the pot. Wrap it in saran wrap and stick it in the fridge overnight.
I also made the simple syrup with 4-5 tablespoons of Splenda, 1/3 cup water, and another large kashmiri chili. Bring it to a boil, only letting it boil for a minute or so, then immediately remove from heat. Pour into a small container and set into fridge until needed.
The next morning, scoop out the cinnamon stick and chili, plunge the liquid, and pour it into a container – using a strainer.
Assemble to your desired sweetness using as much simple syrup as you like.
As a total side note, speaking from experience, this tastes amazing with mocha cinnamon chocolate chip cookies.