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Iced Café de Olla

Warmly spiced Mexican coffee served over ice with creamy almond milk and brown sugar whipped cream.
Prep Time15 minutes
Steeping Time5 minutes
Total Time20 minutes
Course: Dessert, Drinks
Cuisine: Latin, Mexican, South American
Servings: 4

Ingredients

  • unsweetened almond milk
  • ice

Café de Olla

  • 8 cups of water
  • 3 ounces of piloncillo
  • 3 whole cloves
  • 2 cinnamon sticks
  • 2 star anise pods
  • 1/2 cup of coffee grounds

Brown Sugar Whipped Cream

  • 1/2 cup of heavy cream, cold
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon of vanilla extract
  • a pinch of salt

Instructions

Make the café de olla...

  • Combine 8 cups of water with 3 ounces of piloncillo, 3 whole cloves, 2 cinnamon sticks and 2 star anise pods in a medium pot placed over medium high heat
  • Bring the mixture to a simmer and stir to bring the piloncillo up from the bottom of the pot
  • Once the piloncillo has fully dissolved, transfer the pot off of the heat and add 1/2 cup of coffee grounds
  • Let the coffee steep for 6-8 minutes, depending on how strong you prefer your coffee
  • Pour the mixture thru a fine strainer or cheesecloth and set aside to cool

Make the brown sugar whipped cream…

  • Place 1/2 cup of cold heavy cream into a bowl with a pinch of salt and 1/2 teaspoon of vanilla extract
  • Whip on medium speed until the cream begins to thicken and increase in volume
  • Add 2 tablespoons of brown sugar and increase the mixing speed to medium high and whip until soft peaks have formed

Assemble...

  • Fill a tall glass half way with ice
  • Add enough cooled café de olla to fill the glass 2/3 way
  • Add unsweetened almond milk
  • Top with brown sugar whipped cream and enjoy!