Iced Coffee with Chile de Arbol and Dark Chocolate

• 1 cup whole milk
• 2 ounces bittersweet chocolate, chopped
• 2 tablespoons packed dark brown sugar, or more to taste
• 1 whole chile de arbol
• 3 cups brewed strong coffee
• 1 block bittersweet chocolate, for garnish, optional

1. Combine the milk, chopped chocolate, sugar, and chile de arbol in a medium saucepan and
2. bring to a simmer over low heat, stirring until the chocolate melts and the sugar dissolves.
3. Add the coffee, remove from the heat, and let cool.
4. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
5. Remove the chile before serving.
6. Serve in tall glasses over ice.
7. Grate chocolate on top, if desired.

milk, bittersweet chocolate, brown sugar, arbol, coffee, bittersweet chocolate

Taken from www.foodnetwork.com/recipes/bobby-flay/iced-coffee-with-chile-de-arbol-and-dark-chocolate.html (may not work)