Iced Café de Olla
A refreshing Mexican-inspired iced coffee drink made with spiced syrup containing piloncillo, cinnamon, cardamom, and other aromatic spices, mixed with cold brew coffee and topped with coconut milk or half-and-half.
6 servings
28 min
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Ingredients
- •¾ cup grated piloncillo or (packed) dark brown sugar
- •1 piece canela or cinnamon stick
- •5 pods cardamom pods
- •5 berries allspice berries
- •1 tsp black peppercorns
- •1 pinch kosher salt
- •3 strips orange zest
- •6½ cups cold-brew coffee
- •½ cup unsweetened coconut milk or half-and-half
Cooking Instructions
- 1.
Bring piloncillo, canela, cardamom, allspice, peppercorns, salt, and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes. Add orange zest; let cool.
20 min
- 2.
Strain spiced syrup through a fine-mesh sieve into a measuring glass; discard spices. (You should have about 1 cup.)
5 min
- 3.
To make 1 drink, pour 1 cup cold-brew coffee into an ice-filled glass. Stir in 2-3 Tbsp. spiced syrup; top with 2-3 Tbsp. coconut milk.
3 min
- 4.
Do Ahead: Syrup can be made 1 week ahead. Cover and chill.
