Iced Mexican Coffee
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 ⓘ
Instructions
- For the Cafe de Olla:
- Combine the water, spices, and sugar in a small saucepan.
- Bring slowly to a boil over medium heat, stirring occasionally to break up the sugar.
- Reduce the heat and simmer gently, without stirring, for 30 minutes.
- Remove from the heat, stir in the coffee, cover, and steep for 5 minutes.
- Line a sieve with a coffee filter and strain the coffee through it.
- Serve hot or, for iced coffee, store in the refrigerator, covered, for up to 1 week.
- Chill a 12-ounce glass.
- Drizzle the inside of the glass with the chocolate syrup, then fill the glass with ice and pour in the liquor.
- Top up with chilled cafe?
- de olla.
- Drizzle the cream on top (or spoon on the whipped cream) and dust with cinnamon.
Nutrition & Diet Analysis (per serving)
411
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).