Iced Mexican Coffee with Café De Olla

Name: Iced Mexican Coffee with Café De Olla


Yield:  1 Mexican Iced Coffee. 4 servings cafe de olla

Ingredients:

• 1 Tablespoon chocolate syrup (I always make it from scratch using this recipe)
• ice cubes
• 1 shot coffee liqueur
• 1/2 cup cold café de olla (recipe below)
• 1 Tablespoon heavy cream or half-and-half
• pinch cinnamon

Café De Olla:

• 5 cups water
• 4 large cinnamon sticks
• 6 whole cloves
• 4 star anise
• 1/4 cup white sugar, unrefined if you can find it ( I use Zulka Mexican Cane Sugar)
• 1/4 cup lightly packed brown sugar
• 3/4 cup ground dark roast coffee beans, regular or decaf

Garnish: Sprinkle with a pinch of cinnamon

Glass Guide: Rock Glass

Special Equipment: medium saucepan, coffee filter, coffee maker,


Preparation:

• To make the Mexican iced coffee drizzle some chocolate syrup on the bottom of a glass. Add ice cubes, the shot of coffee liquor and café de olla. If you'd like to create a floating layer or cream, carefully pour the cream over the back of a spoon on top of the drink (otherwise just go nuts and pour on top to mix it all together). Sprinkle with a pinch of cinnamon.
• To Make the Cafe de Olla combine the water, cinnamon sticks, cloves, star anise, and white and brown sugar in a medium saucepan. Stir and bring to a boil and the reduce heat to low and simmer, uncovered, for about 25-30 minutes. Remove from heat and add the ground coffee. Stir and cover; let steep for 5 minutes.
• Pour through a sieve lined with a coffee filter, or just do as I did and use your coffee maker... pour directly over your lined coffee grinds basket (obviously you want to make sure that your coffee pot is below). Serve hot or bring to room temperature and the refrigerate.

credits to girlcooksworld.com/2011/07/iced-mexican-coffee-with-cafe-de-olla.html