Iced Mexican Coffee Recipe

Name: Iced Mexican Coffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 tablespoon chocolate syrup in a squeeze bottle; Ice cubes; 4 ounces cafe de olla (recipe follows), chilled; 2 ounces liquor such as coffee liqueur, brandy, dark rum or almond-flavored liqueur; 1 tablespoon heavy cream, condensed milk, or whipped cream; Small pinch of ground cinnamon; 5 cups water; 4 large cinnamon sticks; 6 whole cloves; 4 star anise; 1 cone piloncillo sugar (or 1/2 cup firmly packed brown sugar); 3/4 cup ground espresso coffee beans, regular or decaffeinated

Servings: persons

1 tablespoon chocolate syrup in a squeeze bottle
Ice cubes
4 ounces cafe de olla (recipe follows), chilled
2 ounces liquor such as coffee liqueur, brandy, dark rum or almond-flavored liqueur
1 tablespoon heavy cream, condensed milk, or whipped cream
Small pinch of ground cinnamon
5 cups water
4 large cinnamon sticks
6 whole cloves
4 star anise
1 cone piloncillo sugar (or 1/2 cup firmly packed brown sugar)
3/4 cup ground espresso coffee beans, regular or decaffeinated

1
For the Cafe de Olla:
2
Combine the water, spices, and sugar in a small saucepan.
3
Bring slowly to a boil over medium heat, stirring occasionally to break up the sugar.
4
Reduce the heat and simmer gently, without stirring, for 30 minutes.
5
Remove from the heat, stir in the coffee, cover, and steep for 5 minutes.
6
Line a sieve with a coffee filter and strain the coffee through it.
7
Serve hot or, for iced coffee, store in the refrigerator, covered, for up to 1 week.
8
Chill a 12-ounce glass.
9
Drizzle the inside of the glass with the chocolate syrup, then fill the glass with ice and pour in the liquor.
10
Top up with chilled cafe?
11
de olla.
12
Drizzle the cream on top (or spoon on the whipped cream) and dust with cinnamon.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon chocolate syrup in a squeeze bottle, Ice cubes, 4 ounces cafe de olla (recipe follows), chilled, 2 ounces liquor such as coffee liqueur, brandy, dark rum or almond-flavored liqueur, and more.

Yes, Iced Mexican Coffee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Iced Mexican Coffee

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