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Iced Mexican coffee with café de olla

Cate is a recipe developer, writer and photographer who loves travel, street food, and all things ocean-related. In her food blog, Girl Cooks World, Cate shares gluten-free recipes from her culinary trip around the globe. She feels luck...

Coffee with a kick

If you love coffee, you’ll adore this iced Mexican coffee cocktail with spiced café de olla.

Coffee with a kick

Coffee with a kick

If you love coffee, you'll adore this iced Mexican coffee cocktail with spiced café de olla.

Coffee with a kick

Spice up your coffee with cinnamon, cloves and anise for an authentic café de olla, then add more indulgent ingredients to create an iced coffee beverage that doubles as a cocktail.

Iced Mexican coffee with café de olla recipe

Adapted from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos

Yields 1 iced coffee; 4 servings café de olla

Ingredients:

For café de olla

  • 5 cups water
  • 4 cinnamon sticks
  • 6 whole cloves
  • 4 star anise
  • 1/4 cup white sugar
  • 1/4 cup lightly packed brown sugar
  • 3/4 cup ground dark roast coffee, regular or decaf

For iced Mexican coffee

  • 1 tablespoon chocolate syrup
  • Ice cubes
  • 1 ounce coffee liqueur
  • 1/2 cup cold café de olla
  • 1 tablespoon heavy cream or half-and-half
  • Cinnamon

Directions:

For café de olla

  1. In a medium saucepan, combine the water, cinnamon sticks, cloves, star anise, and both sugars. Stir and bring to a boil, then reduce heat to low and simmer, uncovered, for about 25-30 minutes. Remove from heat and add the ground coffee. Stir and cover; let steep for 5 minutes.
  2. Pour through a sieve lined with a coffee filter. Serve hot or bring to room temperature and then refrigerate for use in iced coffee.

For Mexican iced coffee

  1. Drizzle chocolate syrup on the bottom of a glass. Add ice cubes, coffee liqueur and café de olla and cream. Sprinkle with a pinch of cinnamon.

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