Café De Olla (iced) Recipe
Make Café De Olla (iced) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee syrup
Coffee
To finish & serve
Method
Coffee syrup
Make spiced syrup
Combine 2 cups water, piloncillo (or dark brown sugar), broken cinnamon sticks, whole cloves, star anise (or ground anise), and orange peel in a small saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the sugar. Reduce heat and simmer uncovered for 8–10 minutes until slightly thickened and deeply aromatic.
Taste syrup for balance. If too strong, add 1–2 tablespoons water and simmer 1–2 minutes. Strain the syrup through a fine-mesh sieve into a heatproof container, pressing on solids to extract flavor. Discard solids. Let syrup cool to room temperature (15–20 minutes).
Coffee
Brew coffee
Bring 12 oz hot water just off boil (about 200°F/93°C). Place 3 tablespoons coarsely ground coffee in a French press or pour-over. Pour hot water over grounds evenly, stir gently, and steep for 3–4 minutes (French press) or brew according to your pour-over method. If using a pot/strainer (traditional olla style), add grounds directly then strain.
Filter or press coffee to remove grounds. While still hot, measure out 8 oz brewed coffee into a heatproof vessel and stir in 2–3 tablespoons of the cooled spiced syrup (adjust to taste). Combine syrup and coffee thoroughly so the flavors meld.
Allow the sweetened coffee to cool to room temperature (about 20–30 minutes) or speed cooling in an ice bath for 5–8 minutes. Once cooled, transfer to the refrigerator for 15–20 minutes if you want it very cold.
To finish & serve
Fill a tall glass with 1/2–1 cup ice (about 1–2 cups depending on glass size). Add 2–4 tablespoons additional spiced syrup to the glass if you want a sweeter drink.
Pour 6 oz cold water over the ice (or substitute club soda for a fizzy version) then add 6–8 oz chilled spiced coffee over the ice and water. Stir gently to combine. If using milk or evaporated milk, pour 1 tablespoon on top and stir to create a marbled look, or serve milk on the side to taste.
Garnish with an orange twist and/or a cinnamon stick. Serve immediately.
Storage: Keep leftover spiced syrup refrigerated up to 2 weeks. Prepared coffee is best consumed within 24–48 hours refrigerated.