Spicy Cowgirl by Ree Drummond

A spicy and sweet drink is just what we need over the holidays and this Spicy Cowgirl recipe from Ree Drummond’s latest bestselling cookbook, The Pioneer Woman Cooks: The New Frontier, delivers! Share the gift of delicious recipes with you loved ones by ordering your copy today.

The Pioneer Woman Cooks: The New Frontier features 112 brand new step-by-step recipes that bring fresh, exciting elements into your everyday meals. From super-scrumptious breakfasts, to satisfying soups and sandwiches, to deliciously doable suppers and sides—and, of course, a collection of irresistible sweets you’ll want to make immediately!—these pages will deliver a big list of fabulous new dishes for you to add to your repertoire.


Makes 1 generous drink (which 2 can share!)


  • Spicy syrup (makes about 1½ cups)
  • 1 cup sugar
  • 1 serrano or jalapeño, sliced

French press cold brew (makes about 4 cups)

  • 1⁄2 cup ground dark roast coffee

To make 1 large drink:

  • ¼ cup heavy cream
  • 2 tablespoons vanilla syrup
  • ¾ cup cold brew coffee
  • ½ cup whole milk
  • 1 tablespoon spicy syrup
  • 1 tablespoon chocolate sauce
  • Ice
  • Dash of ground cinnamon
  • Dash of cayenne pepper


  1. Up to a week in advance, make the spicy syrup: In a small saucepan, combine the sugar and 1 cup water and stir to dissolve the sugar.
  2. Add the pepper slices and bring the sugar water to a simmer over medium heat. Remove from the heat and let cool completely then pour the syrup into a small jar, put on the lid, and store in the fridge until you need it.
  3. You can also make the French press cold brew up to a week in advance: Add the coffee to a French press. (Note: If you don’t have a French press, you can steep the coffee in a regular pitcher.) Pour in cold water to the fill line (it should be about 4 cups), stir gently to mix, then place the lid on with the plunger up. Steep in the fridge for at least 12 hours.
  4. After the coffee has steeped, slowly push down the plunger to strain it. (If using a regular pitcher, strain it through cheesecloth!)
  5. When you’re ready to make the Spicy Cowgirl, combine the cream with the vanilla syrup and whisk vigorously until soft peaks form, about 2 minutes.
  6. To a jar or cocktail shaker, add ¾ cup of the cold brew and the milk. Retrieve 1 tablespoon of the spicy syrup and add it to the jar or shaker. Add the chocolate sauce, then tighten the lid on the jar or shaker and shake the heck out of it for 1 minute, until the milk is frothed.
  7. Fill a glass with ice and pour in the mixture, leaving a little room at the top.
  8. Spoon on a good layer of the vanilla cream and sprinkle on the cinnamon and cayenne. Your life is about to change!


  • To save some steps, use store-bought cold brew coffee and/or store- bought spicy syrup.
  • If you can’t find spicy syrup, simply use simple syrup and add a dash of cayenne to the jar with the rest of the drink ingredients.





From The Pioneer Woman Cooks: The New Frontier by Ree Drummond. Copyright © 2019 by Ree Drummond. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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