Easy Iced Mexican Coffee Recipes

ICED MEXICAN COFFEE

Steps:

• In blender, place all ingredients except ice, whipped cream and cinnamon sticks. Cover; blend on high speed until mixed.
• Add ice; cover and blend until slushy. Top individual servings with dollop of whipped cream and cinnamon stick.

MEXICAN COFFEE

Steps:

• In a small saucepan add the brewed coffee, cinnamon sticks, brown sugar, and chopped chocolate.
• Bring to a gentle boil, turn the heat down to simmer.
• Simmer for 10 minutes stirring occasionally.
• Remove the cinnamon sticks and add the vanilla.
• Pour into 2 coffee mugs and top with a bit of fresh whipping cream.

CAFé DE OLLA

Steps:

• In a medium olla or pot, add water, piloncillo, cinnamon sticks, cloves and star anise pod.
• Place over medium-high heat and stir often until the piloncillo completely dissolves and the water comes to a boil.
• Remove the pot from the heat. Add the ground coffee, stir to combine, and cover. Let the coffee steep for 6 minutes for regular strength coffee or 8 minutes for extra-strength strength coffee.
• Pour the coffee through a fine mesh strainer or cheesecloth into a coffee mug and serve.
• Enjoy as is or add some milk for a cafe con leche.

EASY ICED COFFEE

Steps:

• In sealable jar, combine instant coffee, sugar and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary.

MEXICAN ICED COFFEE WITH ALMOND MILK

Steps:

• To a highball glass, add the chocolate syrup, sugar, cinnamon and chile de arbol and stir to combine. Fill the glass halfway up with ice. Add the coffee and top with the almond milk. Stir to combine.