Agua DE Cafe
AGUA DE CAFE is a easy Mexican recipe that serves 4. 200 calories per serving. Recipe by Simply Mamá Cooks on YouTube.
Prep: 12 min | Cook: 6 min | Total: 28 min
Cost: $29.54 total, $7.39 per serving
Ingredients
- 6 tablespoons Coarse Ground Coffee (coarse grind for percolator, strong brew)
- 9 cups Water (filtered water for brewing)
- 2 ounces Mexican Hot Chocolate (broken into chunks; adds deep chocolate flavor)
- 0.5 teaspoons Ground Cinnamon (adjust to taste; warm spice note)
- 1 tablespoon Mexican Vanilla Extract (pure vanilla, Mexican style if available)
- 4 tablespoons Sweetened Condensed Milk (to taste; adds sweetness and body)
- 12 fluid ounces Evaporated Milk (full‑fat, 1‑can)
- 2 ounces Kahlua Coffee Liqueur (optional for boozy version)
- as needed Ice Cubes (for serving over ice)
Instructions
Brew Strong Coffee
Add 6 tablespoons of coarse ground coffee to the percolator, pour in 9 cups of water, and heat over medium heat. Allow the coffee to percolate for about 6 minutes, adjusting heat to keep a gentle bubble.
Time: PT6M
Temperature: medium heat
Strain and Cool Coffee
When brewing is complete, carefully pour the hot coffee through a fine‑mesh strainer into a large pitcher. Let it sit for a couple of minutes until it is warm but not piping hot.
Time: PT2M
Melt Mexican Chocolate
Add the 2 oz of Mexican hot chocolate chunks to the warm coffee and stir until fully dissolved.
Time: PT2M
Blend First Batch
In the blender, combine up to 6 cups of the chocolate‑coffee mixture, 0.5 tsp ground cinnamon, 1 tbsp Mexican vanilla extract, and 4 tbsp sweetened condensed milk. Blend on high for 30 seconds until smooth.
Time: PT1M
Add Remaining Coffee
Pour the remaining coffee into the blender and give it a quick 15‑second blend to ensure everything is evenly incorporated.
Time: PT1M
Incorporate Evaporated Milk
Add the 12 fl oz can of evaporated milk to the blended mixture and stir or pulse the blender briefly until smooth.
Time: PT1M
Add Kahlua (Optional)
Stir in 2 oz of Kahlua coffee liqueur for a boozy version. Mix gently to preserve the alcohol’s flavor.
Time: PT30S
Serve Over Ice
Fill glasses with ice cubes and pour the creamy coffee over the ice. Enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains Alcohol, Gluten-Free
Allergens: Milk, Soy, Caffeine
Ingredient Substitutions
- Instead of Coarse Ground Coffee: Medium ground coffee
- Instead of Water: Filtered water
- Instead of Mexican Hot Chocolate: Semi‑sweet chocolate tablets
- Instead of Ground Cinnamon: Cinnamon powder
- Instead of Mexican Vanilla Extract: Regular vanilla extract
- Instead of Sweetened Condensed Milk: Condensed milk alternative or evaporated milk with sugar
- Instead of Evaporated Milk: Whole milk or half‑and‑half
- Instead of Kahlua Coffee Liqueur: Any coffee liqueur or rum with coffee
Equipment Needed
- Stovetop Percolator
- Fine Mesh Strainer
- Blender
- Measuring Spoons
- Measuring Cups
- Large Pitcher or Mixing Bowl
- Serving Glasses (optional)
Critical Steps — Do Not Skip
- Brewing coffee to the right strength (6 minutes percolation)
- Fully dissolving Mexican chocolate in warm coffee
- Blending in batches to avoid overflow
- Adding Kahlua after blending to keep the alcohol flavor intact
Chef Tips from the Video
- Use high‑quality Mexican chocolate for authentic flavor
- For an extra smooth texture, strain the coffee twice
- Garnish with a pinch of cinnamon or a drizzle of chocolate syrup for visual appeal
Troubleshooting
Coffee tastes weak
Increase coffee to 7‑8 tbsp or brew a longer percolation time.
Chocolate does not fully melt
Let the coffee sit a minute longer or warm it slightly before stirring.
Drink is too thick
Add a splash of cold water or extra evaporated milk to thin to desired consistency.
Storage
Refrigerator: Store any leftover coffee in a sealed container for up to 2 days. Stir before serving.
Freezer: Not recommended due to texture changes.
Room temperature: Do not leave at room temperature for more than 2 hours because of dairy.
Make-Ahead Tips
- Brew the coffee a day ahead and chill it in the refrigerator
- Prepare the chocolate‑coffee base and store it cold; add milk and Kahlua just before serving
Frequently Asked Questions
What is the cultural significance and history of Mexican chocolate iced coffee in Mexican cuisine?
Mexican chocolate iced coffee blends the traditional Mexican chocolate—often flavored with cinnamon and vanilla—with coffee, a beverage introduced during the colonial era. It reflects the Mexican love for combining chocolate and coffee in desserts and drinks, especially during celebrations and warm weather gatherings.
What are the traditional regional variations of Mexican chocolate coffee in Mexico?
In central Mexico, the drink is often served hot with a frothy top, while in coastal regions it is chilled and sometimes spiked with rum or coffee liqueur. Some versions add a touch of chili powder for a subtle heat.
How is Mexican chocolate iced coffee traditionally served in Mexican households?
It is typically poured over crushed ice in tall glasses, garnished with a sprinkle of ground cinnamon or a thin slice of orange, and enjoyed as an afternoon refresher or after‑dinner treat.
During which occasions is Mexican chocolate iced coffee commonly enjoyed in Mexican culture?
It is popular during family gatherings, fiestas, and holiday celebrations such as Día de los Muertos, where the rich flavors complement sweet pastries and desserts.
How does Mexican chocolate iced coffee fit into the broader Mexican beverage tradition?
The drink exemplifies Mexico’s tradition of flavor‑rich beverages that combine chocolate, spices, and coffee—similar to traditional champurrado and café de olla—showcasing the country’s fondness for layered, aromatic drinks.
What are the authentic traditional ingredients for Mexican chocolate iced coffee versus acceptable substitutes?
Authentic ingredients include Mexican chocolate tablets (often with cinnamon), Mexican vanilla extract, and ground cinnamon. Substitutes can be semi‑sweet chocolate, regular vanilla extract, or ground nutmeg if cinnamon is unavailable.
What other Mexican dishes pair well with Mexican chocolate iced coffee?
It pairs beautifully with sweet pastries like conchas, churros, or pan dulce, as well as with flan or tres leches cake for a complementary dessert experience.
What are the most common mistakes to avoid when making Mexican chocolate iced coffee at home?
Common errors include under‑brewing the coffee, not fully melting the chocolate, over‑filling the blender which causes spills, and adding the liqueur too early, which can cause the alcohol to evaporate.
Why does this recipe use a stovetop percolator instead of a drip coffee maker?
A percolator extracts a richer, more robust coffee flavor that stands up to the added sweetness and dairy, whereas a drip maker can produce a lighter brew that may be overpowered by the other ingredients.
What does the YouTube channel Simply Mamá Cooks specialize in?
The YouTube channel Simply Mamá Cooks specializes in approachable Latin‑American home cooking, focusing on family‑friendly recipes that blend traditional flavors with modern twists, often featuring step‑by‑step demonstrations.
How does the YouTube channel Simply Mamá Cooks' approach to Mexican cooking differ from other Mexican cooking channels?
Simply Mamá Cooks emphasizes quick, everyday meals using ingredients most home cooks have on hand, while many other Mexican cooking channels focus on elaborate, festival‑style dishes. Her style is warm, conversational, and geared toward busy families.
Last updated: August 30, 2026
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