Iced Mexican Coffee Recipe

Name: Iced Mexican Coffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

516

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Iced Mexican Coffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions