Name: Iced Café de Olla
Yield: Makes 5–8
Ingredients: ¾ cup grated piloncillo or (packed) dark brown sugar; 1 (3") canela or cinnamon stick; 5 cardamom pods, cracked; 5 allspice berries; 1 tsp. black peppercorns; Pinch of kosher salt; 3 wide strips orange zest; 5–8 cups cold-brew coffee; Unsweetened coconut milk or half-and-half (for serving)

pint glass of cold brew and ice swirled with coconut milk

Photo by Rick Martinez

I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico; use coconut milk to add richness and even more tropical flavor.

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Recipe information

Yield
Makes 5–8

Ingredients

¾ cup grated piloncillo or (packed) dark brown sugar

1 (3") canela or cinnamon stick

5 cardamom pods, cracked

5 allspice berries

1 tsp. black peppercorns

Pinch of kosher salt

3 wide strips orange zest

5–8 cups cold-brew coffee

Unsweetened coconut milk or half-and-half (for serving)

Preparation

Step 1
Bring piloncillo, canela, cardamom, allspice, peppercorns, salt, and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes. Add orange zest; let cool.
Step 2
Strain spiced syrup through a fine-mesh sieve into a measuring glass; discard spices. (You should have about 1 cup.)
Step 3
To make 1 drink, pour 1 cup cold-brew coffee into an ice-filled glass. Stir in 2–3 Tbsp. spiced syrup; top with 2–3 Tbsp. coconut milk.
Step 4
Do Ahead: Syrup can be made 1 week ahead. Cover and chill.

TagsCold Drink Beverages Iced Coffee Coffee Mexican Latin American Cardamom Herbs & Spices Cinnamon Orange Citrus Fruit Coconut Milk Dairy Free Gluten Free Vegan Nonalcoholic Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes