Colombian Coffee Recipe

Brew coffee

Brew 1.5 cups of very strong coffee using your preferred method (drip, French press, espresso-style). Aim for a concentrated cup similar to a strong Americano or double-strength drip coffee. Keep it hot.

If the brewed coffee is extremely concentrated and you prefer a slightly milder taste, warm up 0.5 cup hot water and have it ready to dilute the coffee to taste. Set aside.

In a small saucepan over low heat (or in a heatproof bowl), combine the granulated sugar and 2 tablespoons of the hot brewed coffee. Stir constantly until the sugar dissolves completely and the mixture is hot but not boiling (about 1–2 minutes). This step creates a simple coffee syrup and helps the sugar integrate smoothly, as traditionally done in many Colombian households.

Add the remaining hot brewed coffee to the saucepan and stir. Taste; if the coffee is too strong for your preference, add some of the reserved hot water a tablespoon at a time until you reach the desired strength.

Warm the milk and heavy cream together in a small saucepan until steaming (do not boil) or froth them together using a milk frother. Warming the milk helps integrate it into the hot coffee and creates a pleasant mouthfeel.

Stir the warmed milk mixture into the sweetened coffee. Taste and adjust sweetness or milk to preference.

Add the ground cinnamon and stir briefly to combine. If using orange peel, twist it over the cup to release oils and drop the strip into the cup for a subtle citrus note.

Pour the Colombian coffee into a pre-warmed mug or small cup. Garnish with three whole coffee beans on top or on the saucer. Serve immediately while hot.