Iced Mexican coffee with café de olla

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

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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