Nothing beats the rich, spiced flavor of mexican iced coffee on a warm afternoon. This traditional café de olla recipe brings together the bold taste of coffee with warm Mexican spices like canela and piloncillo, creating a refreshing drink that's both authentic and incredibly satisfying. I've been perfecting this mexican iced coffee recipe for years, and it never fails to transport me straight to a cozy café in Mexico City.
What makes this mexican iced coffee so special is its perfect balance of sweetness and spice. Unlike regular iced coffee, this version uses traditional Mexican ingredients that add depth and warmth to every sip. The best part? You can whip up this delicious mexican iced coffee in just 15 minutes using ingredients you probably already have in your kitchen.
Why This Mexican Iced Coffee Recipe Stands Out
This authentic mexican iced coffee recipe is more than just a cold beverage ; it's a celebration of Mexican coffee culture that dates back centuries. Traditional café de olla has been enjoyed in Mexican households for generations, typically served hot in clay pots that enhance the coffee's earthy flavors. Our iced version maintains all those beloved flavors while providing the refreshing coolness perfect for any season.
What sets this mexican iced coffee apart from regular cold brew is the use of piloncillo, a raw cane sugar that adds subtle molasses notes you simply can't get from white sugar. The addition of canela (Mexican cinnamon) and a touch of star anise creates a warming spice blend that complements the coffee beautifully. This recipe has become my go-to when I want something more exciting than plain iced coffee but don't want to spend hours in the kitchen.
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Ingredients
Coffee Base
- strong brewed coffee (preferably dark roast)
- piloncillo or brown sugar
- cinnamon stick (canela preferred)
- whole cloves
- star anise pod
For Serving
- ice cubes
- whole milk or heavy cream
- vanilla extract
- ground cinnamon for garnish
Ingredient Notes: Piloncillo is the traditional Mexican raw sugar that gives café de olla its distinctive flavor. If you can't find it, dark brown sugar works as a substitute. Mexican canela is softer and sweeter than regular cinnamon, but Ceylon cinnamon is a good alternative.
See recipe card for quantities.
Instructions
Step 1: Brew the Spiced Coffee Base
- Heat 1 cup of water in a small saucepan over medium heat.
- Add the cinnamon stick, cloves, and star anise to the water.
- Let the spices simmer for 3-4 minutes to release their flavors.
- Add your ground coffee and piloncillo to the spiced water.
- Brew for 4-5 minutes, stirring occasionally to dissolve the sugar completely.
Step 2: Strain and Cool
- Remove the saucepan from heat and let it cool for 2 minutes.
- Strain the coffee through a fine-mesh strainer to remove all spices and grounds.
- Transfer the spiced coffee to a heat-resistant container.
- Let it cool to room temperature, then refrigerate for 10 minutes for faster cooling.
Step 3: Prepare the Iced Coffee
- Fill a large glass with ice cubes.
- Pour the cooled spiced coffee over the ice, filling about ⅔ of the glass.
- Add the milk or cream slowly, creating beautiful layers.
- Stir gently to combine all ingredients.
Step 4: Garnish and Serve
- Sprinkle ground cinnamon on top for extra flavor and visual appeal.
- Add a cinnamon stick as a stirrer if desired.
- Serve immediately while the ice is still fresh.
This mexican iced coffee is best enjoyed fresh, but the spiced coffee base can be made ahead and stored in the refrigerator.
Expert Cooking Tips
The secret to perfect mexican iced coffee lies in the quality of your spices and coffee. Always use whole spices when possible, as they provide much more flavor than pre-ground versions.
- Coffee Selection: Choose a medium to dark roast coffee for the best flavor balance. Mexican coffee beans work wonderfully if available.
- Spice Timing: Don't over-simmer the spices ; 3-4 minutes is enough to extract flavor without making it bitter.
- Sugar Dissolving: Make sure your piloncillo is completely dissolved while the coffee is hot to avoid grittiness.
- Temperature Control: Let the coffee cool slightly before adding ice to prevent immediate melting.
- Milk Layering: Pour milk slowly over the back of a spoon to create beautiful layers.
Recipe Variations & Substitutions
This versatile mexican iced coffee recipe adapts easily to different dietary needs and flavor preferences.
Dairy-Free Options:
- Replace milk with coconut milk for a tropical twist
- Oat milk works beautifully and adds natural sweetness
- Almond milk creates a lighter, nuttier flavor
Sweetener Alternatives:
- Agave nectar for a lighter sweetness
- Maple syrup adds depth and pairs well with cinnamon
- Stevia for a sugar-free version
Flavor Variations:
- Add a tablespoon of chocolate syrup for mexican iced mocha
- Include a pinch of cayenne for a spicy kick
- Try orange zest for a citrusy twist
- Vanilla extract enhances the overall warmth
The beauty of this mexican iced coffee is its flexibility while maintaining authentic flavors.
Equipment Recommendations
Making perfect mexican iced coffee doesn't require fancy equipment, just a few basic kitchen tools.
- Small Saucepan: Essential for brewing the spiced coffee base properly
- Fine-Mesh Strainer: Removes all spice particles for smooth coffee
- Heat-Resistant Container: Glass measuring cups work perfectly for cooling
- Large Glasses: Tall glasses show off the beautiful layers
- Long Spoon: For stirring without splashing
This mexican iced coffee recipe works with standard kitchen equipment, making it accessible to everyone.
Storage & Meal Prep Tips
Proper storage ensures your mexican iced coffee components stay fresh and flavorful.
Spiced Coffee Base Storage:
- Refrigerate in an airtight container for up to 5 days
- Make larger batches and portion for quick assembly
- Freeze in ice cube trays for concentrated coffee cubes
Make-Ahead Tips:
- Brew the spiced coffee base the night before
- Pre-measure spices in small containers
- Keep piloncillo stored in a cool, dry place
Serving Suggestions:
- Best consumed within 2 hours of preparation
- Add ice just before serving to maintain proper dilution
- Store leftover spiced coffee base separately from milk
Planning ahead makes enjoying this mexican iced coffee even easier during busy days.
Secret Spice Blend Mastery
The magic of authentic mexican iced coffee lies in understanding how each spice contributes to the final flavor profile. After years of experimenting, I've discovered that the ratio of spices is crucial ; too much clove overpowers the coffee, while too little cinnamon leaves it flat. The star anise adds a subtle licorice note that rounds out the warming spices beautifully.
Here's my secret: toast your whole spices in a dry pan for 30 seconds before adding them to the water. This simple step releases essential oils and intensifies the flavors dramatically. The difference in your mexican iced coffee will be noticeable from the first sip, creating a more complex and satisfying beverage.
FAQ
What is in Mexican iced coffee?
Traditional mexican iced coffee contains strong coffee brewed with cinnamon, cloves, piloncillo (raw cane sugar), and sometimes star anise. It's served over ice with milk and represents a cold version of café de olla.
What's in a Mexican coffee drink?
A Mexican coffee drink typically includes dark roasted coffee, cinnamon (canela), piloncillo or brown sugar, and sometimes additional spices like cloves. The authentic mexican iced coffee version adds ice and milk for a refreshing twist.
How to make Spanish iced coffee at home?
While Spanish and Mexican coffee differ, you can make mexican iced coffee at home by brewing strong coffee with cinnamon and piloncillo, cooling it, then serving over ice with milk and a cinnamon garnish.
What is a traditional Mexican coffee?
Traditional Mexican coffee, or café de olla, is brewed in clay pots with cinnamon and piloncillo. Our mexican iced coffee adapts this classic recipe for cold serving while maintaining authentic flavors.
Perfect Summer Refreshment
This authentic mexican iced coffee recipe brings the rich traditions of café de olla into your modern kitchen with refreshing results. The combination of warming spices and cool temperature creates a unique beverage that's perfect for any time of day. Whether you're hosting friends or treating yourself, this mexican iced coffee delivers both comfort and sophistication in every glass.
Don't stop at just this incredible drink ; pair it with other delicious treats like our Banana Pudding Milkshake Recipe for the ultimate indulgent afternoon, or try our Banana Protein Shake Recipe for a healthier morning combination. These recipes complement the spiced flavors of mexican iced coffee beautifully, creating a complete café experience at home.
Bringing authentic Mexican flavors to your kitchen, one sip at a time! ☕
Emily Carter
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Pairing
These are my favorite dishes to serve with this Mexican Iced Coffee recipe:
Mexican Iced Coffee
Equipment
- 1 Small saucepan
- 1 Fine-mesh strainer
- 1 Heat-resistant container
- 1 Large glass
- 1 Long spoon
Ingredients
Coffee Base
- 1 cup strong brewed coffee dark roast preferred
- 2 tablespoon piloncillo or brown sugar
- 1 stick cinnamon canela preferred
- 2 whole cloves
- 1 pod star anise
For Serving
- 1 cup ice cubes
- 0.5 cup whole milk or heavy cream
- ¼ teaspoon vanilla extract
- 1 pinch ground cinnamon for garnish
Instructions
- Heat water, add spices, simmer 3–4 minutes.
- Add coffee and piloncillo, brew 4–5 minutes.
- Remove from heat, strain, and cool.
- Fill glass with ice, pour coffee, add milk.
- Sprinkle with cinnamon, serve fresh.
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