MEXICAN ICED COFFEE

Ingredients

• 2 cups Ground Coffee (medium grind; adjust amount for stronger coffee)
• 1 medium cone Piloncillo (Mexican unrefined cane sugar; can substitute with brown sugar)
• 1.5 cups Brown Sugar (Use if piloncillo is unavailable)
• 0.25 cup Ground Cinnamon (freshly ground for best flavor)
• 1 stick Cinnamon Stick (split in half; half used per bundle)
• 4 whole Star Anise (whole pods)
• 8 whole Cloves (whole cloves)
• 9 cups Water (7 cups for steeping, 1 cup for syrup, extra for dilution if needed)
• as needed cup(s) Milk (add to each serving; can use dairy or plant‑based milk)
• as needed pieces Ice Cubes (for serving)
• as needed spray or dollop Whipped Cream (for topping; use dairy or coconut whipped cream for vegan)
• to taste sprinkle Cinnamon (for garnish) (ground cinnamon for garnish)

Instructions

1. Measure and Prepare Ingredients

   Measure 2 cups ground coffee, 1 medium cone piloncillo (or 1.5 cups brown sugar), ¼ cup ground cinnamon, 1 cinnamon stick, 4 star anise, 8 cloves, and 9 cups water. Set milk, ice, whipped cream, and extra cinnamon aside for serving.

   Time: PT5M

2. Create Spice Bundles

   Cut a piece of cheesecloth about 6‑8 inches square. Place 1 cup ground coffee, half of the cinnamon stick, 2 star anise, and 4 cloves in the center. Gather the corners and tie securely with a piece of twine, forming a tight bundle. Repeat to make a second identical bundle.

   Time: PT10M

3. Steep the Bundles

   Place both bundles into the large jar or pitcher. Pour 7 cups of water over them, ensuring the bundles are fully submerged. Cover and let steep at room temperature for 8 hours (or overnight).

   Time: PT8H

4. Make Piloncillo Syrup

   In a small pot, combine the piloncillo (or brown sugar) with 1 cup water. Heat over medium heat, stirring constantly, until the sugar fully dissolves and the mixture is clear.

   Time: PT5M

   Temperature: Medium heat

5. Cool the Syrup

   Remove the pot from heat and let the piloncillo syrup cool completely to room temperature.

   Time: PT30M

6. Extract the Coffee Concentrate

   After the 8‑hour steep, remove the cheesecloth bundles with clean hands. Squeeze each bundle firmly over the jar to extract all liquid, then discard the spent bundles.

   Time: PT5M

7. Combine Syrup and Coffee

   Stir the cooled piloncillo syrup into the coffee concentrate. Taste and adjust sweetness – use the full cup for a very sweet drink or reduce to ¾ cup for a milder sweetness.

   Time: PT2M

8. Assemble the Iced Coffee

   Fill a serving glass about three‑quarters full with ice cubes. Pour the sweetened coffee concentrate over the ice, add milk to taste, then top with a generous swirl of whipped cream and a light sprinkle of ground cinnamon.

   Time: PT5M

9. Clean Up

   Wash the cheesecloth, pot, jar, and all utensils used. Rinse the cheesecloth promptly to prevent sugar residue from hardening.

   Time: PT15M

Nutrition Facts

Calories

150

Protein

0g

Carbohydrates

38g

Fat

0g

Fiber

0g