Mexican Iced Coffee

This is my refreshing take on traditional Café de Olla, transformed into a chilled Mexican iced coffee. It’s bold, slightly sweet, and infused with warm spices like cinnamon, cloves, and star anise—perfect for sipping over ice on a hot day.

Why You’ll Love This Recipe

I love how this iced coffee is so much more than just cold coffee. It has rich, earthy flavors thanks to dark roast coffee and piloncillo (or brown sugar), and the cinnamon and spices give it a comforting aroma. It’s incredibly easy to make and feels special, whether I’m drinking it solo or serving it at brunch.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Coffee Base
1 cup strong brewed coffee, dark roast preferred
2 tablespoons piloncillo or brown sugar
1 stick cinnamon (canela preferred)
2 whole cloves
1 pod star anise

For Serving
1 cup ice cubes
½ cup whole milk or heavy cream
¼ teaspoon vanilla extract
1 pinch ground cinnamon (for garnish)

directions

I start by heating a small saucepan with 1 cup of water. I add the cinnamon stick, cloves, and star anise, then let it simmer gently for 3–4 minutes to allow the spices to release their aroma.

Next, I add the strong brewed coffee and piloncillo (or brown sugar) into the spiced water. I let it brew together for another 4–5 minutes over low heat, stirring until the sugar fully dissolves.

I remove the saucepan from heat and strain the coffee mixture into a heat‑resistant container using a fine mesh strainer. I let it cool to room temperature, then refrigerate it for a few minutes until chilled.

To serve, I fill a tall glass with ice and pour in the chilled spiced coffee. I add milk (or cream), vanilla extract, and give it a gentle stir with a long spoon. I finish it off with a pinch of ground cinnamon on top.

Servings and timing

This recipe makes 2 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Cooling time: 10 minutes
Total time: 25 minutes

Variations

Sometimes I use oat milk or almond milk for a dairy‑free version, and it still tastes delicious. I’ve also added a splash of sweetened condensed milk for a richer, more dessert‑like coffee. For a deeper spice note, I occasionally add a pinch of nutmeg or a dash of cayenne.

storage/reheating

I store the coffee base in the fridge for up to 3 days in a sealed container. When I’m ready for a glass, I simply pour it over ice, add milk, and stir. I don’t reheat it—it’s meant to be enjoyed cold.

FAQs

Can I use regular sugar instead of piloncillo?

Yes, I’ve used brown sugar many times—it still gives a deep, caramelized flavor close to the original.

Can I make this ahead of time?

Absolutely. I often brew the spiced coffee the night before and chill it overnight. It’s ready to pour over ice in the morning.

What type of coffee works best?

I prefer a strong dark roast—it holds up well against the spices and doesn’t get lost when served over ice.

Can I skip the spices?

Technically, yes, but I wouldn’t. The cinnamon, cloves, and star anise are what give this drink its distinctive Café de Olla flavor.

Is this similar to Vietnamese iced coffee?

Not quite. Vietnamese iced coffee is sweetened with condensed milk, while this one is spiced and uses piloncillo or brown sugar for sweetness.

How do I make it stronger?

I use espresso or double‑strength brewed coffee if I want a more intense flavor.

Can I use a French press or pour-over method?

Yes, I’ve brewed the coffee using both methods. I just make sure it’s strong and bold before combining it with the spices.

What’s the best milk for this recipe?

Whole milk or heavy cream gives it a creamy finish, but I’ve also used oat milk and almond milk with good results.

Can I make it into a blended drink?

Yes, I’ve blended the coffee with ice and a splash of milk for a frozen version—it’s like a Mexican spiced frappé.

Does the coffee taste too sweet?

Not at all—I find it pleasantly sweet but not overpowering. You can adjust the sugar to taste if you prefer less sweetness.

Conclusion

This Mexican iced coffee is one of my favorite ways to enjoy coffee in the summer. It’s flavorful, aromatic, and so easy to make. I always feel like I’m treating myself when I drink it, and I love that it brings a taste of traditional Café de Olla to my iced coffee routine.

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