Deborah Schneider

Iced Mexican Coffee

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Preparation info

  • Difficulty

    Easy

  • Makes

    1

    drink.

Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Café de olla is a sweet, heavily spiced brew, usually taken hot in the morning with sweet rolls and in the afternoon with crunchy cookies or a pastry. This refreshing dessert drink, served over ice, features café de olla’s welcome kick of caffeine.

Ingredients

  • 1 tablespoon chocolate syrup in a squeeze bottle
  • Ice cubes
  • 4 ounces café de olla, 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

Method

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 café de olla. Drizzle the cream on top (or spoon on the whipped cream) and dust with cinnamon.

© 2010 All rights reserved. Published by Abrams Books.