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Recipes
September 2020

Iced Café de Olla

By Rick Martinez

4.9

(19)

Image may contain Food Dessert Creme Cream and Caramel
Photo by Rick Martinez

“I love the flavor of orange zest and spices in a café de olla,” says Rick Martinez, who was working on his cookbook on regional Mexican food while quarantining in Mazatlán, a city on the Pacific Coast of Mexico. “So I created a concentrated syrup that is ready on demand to flavor any cold brew. Use coconut milk to add richness and even more tropical flavor.”

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)

Need to make a substitution?

Preparation

  1. 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.

Explore Bon AppétitCold DrinkMexicanLatin AmericanCoffeeCinnamonCardamomOrangeCitrusFruitDrinksNonalcoholic