Mexican Iced Coffee
MEXICAN ICED COFFEE is a easy Mexican recipe that serves 8. 150 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 30 min | Cook: 8 hrs 42 min | Total: 9 hrs 27 min
Cost: $28.49 total, $3.56 per serving
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
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
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
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
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
Cool the Syrup
Remove the pot from heat and let the piloncillo syrup cool completely to room temperature.
Time: PT30M
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
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
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
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
Dietary info: Vegetarian, Can be made vegan by using plant milk and coconut whipped cream
Allergens: Milk, Dairy (whipped cream)
Ingredient Substitutions
- Instead of Ground Coffee: Espresso powder, Instant coffee
- Instead of Piloncillo: Brown sugar (1.5 cups), Dark muscovado
- Instead of Brown Sugar: Piloncillo, Dark muscovado
- Instead of Ground Cinnamon: Cinnamon sticks (extra)
- Instead of Cinnamon Stick: Ground cinnamon
- Instead of Star Anise: Anise seeds
- Instead of Cloves: Ground cloves (pinch)
- Instead of Milk: Almond milk, Oat milk, Soy milk
- Instead of Whipped Cream: Coconut whipped cream
Equipment Needed
- Cheesecloth
- Twine
- Large Jar or Pitcher
- Small Pot
- Stove
- Measuring Cups
- Spoon or Spatula
- Whisk (optional) (optional)
- Glass Serving Cups
Critical Steps — Do Not Skip
- Tying the cheesecloth bundles tightly to prevent spice leakage.
- Steeping the coffee mixture for the full 8 hours for maximum flavor.
- Fully dissolving the piloncillo without scorching.
- Squeezing the bundles to extract every drop of liquid.
Chef Tips from the Video
- Use freshly ground coffee for the brightest flavor.
- Break the piloncillo into small pieces before heating to speed dissolution.
- For extra creaminess, add a splash of condensed milk instead of regular milk.
Troubleshooting
Coffee concentrate tastes weak.
Add more ground coffee to the next batch or steep for a longer period (up to 10 hours).
Drink is too sweet.
Reduce the amount of piloncillo syrup or use only half of the prepared syrup.
Spice flavor is overpowering.
Use fewer whole spices (reduce star anise or cloves) in the bundles.
Cloudy syrup after cooling.
Strain the syrup through a fine mesh sieve before storing.
Storage
Refrigerator: Store the coffee concentrate and piloncillo syrup in airtight containers for up to 5 days.
Freezer: Freeze the concentrate in ice‑cube trays for up to 1 month; thaw before use.
Room temperature: Do not store at room temperature for more than 2 hours due to sugar content.
Make-Ahead Tips
- Prepare the piloncillo syrup a day ahead and store it in the refrigerator.
- Steep the coffee bundles the night before; the concentrate can be kept chilled until serving.
Frequently Asked Questions
What is the cultural significance and history of Mexican Spice Iced Coffee in Mexican-inspired beverage culture?
Mexican Spice Iced Coffee blends traditional Mexican flavors like piloncillo, cinnamon, star anise, and cloves with coffee, reflecting the country's love for sweet, spiced drinks such as café de olla. The use of piloncillo dates back to colonial times when raw cane sugar was a prized sweetener, and its combination with coffee creates a nostalgic, festive beverage often enjoyed during warm afternoons.
What are the traditional regional variations of Mexican Spice Iced Coffee in Mexico?
In central Mexico, the drink is often served hot as café de olla, while coastal regions may add a hint of orange zest. Some versions replace piloncillo with panela or add a splash of mezcal for an adult twist. The iced version is a modern adaptation popular in urban cafés and homes during hot weather.
What is the authentic traditional way Mexican Spice Iced Coffee is served in Mexican households?
Traditionally, the coffee concentrate is served hot, sweetened with piloncillo, and flavored with cinnamon and cloves. When served iced, it is poured over crushed ice, topped with a splash of milk, and garnished with a dusting of ground cinnamon, mirroring the hot version’s aromatic profile while offering a refreshing chill.
What occasions or celebrations is Mexican Spice Iced Coffee traditionally associated with in Mexican culture?
The spiced coffee is common during Día de los Muertos, Christmas posadas, and family gatherings where sweet, warm drinks are shared. The iced version has become popular for summer festivals, beach picnics, and brunches, providing a cooling yet flavorful alternative to traditional hot coffee.
How does Mexican Spice Iced Coffee fit into the broader Mexican beverage tradition?
It continues the Mexican tradition of flavor‑infused drinks, joining beverages like aguas frescas, horchata, and café de olla. The use of piloncillo and warm spices aligns it with the country’s sweet, aromatic palate, while the iced presentation adapts the classic flavor for modern, hot‑climate consumption.
What are the authentic traditional ingredients for Mexican Spice Iced Coffee versus acceptable substitutes?
Authentic ingredients include piloncillo (or panela), ground coffee, cinnamon sticks, star anise, cloves, and water. Acceptable substitutes are brown sugar for piloncillo, ground cinnamon for sticks, and espresso powder for coffee. Plant‑based milks can replace dairy milk without altering the flavor profile significantly.
What other Mexican dishes pair well with Mexican Spice Iced Coffee?
Pair it with sweet pastries like conchas or pan dulce, churros, or a slice of tres leches cake. The warm spices complement savory dishes such as chilaquiles or huevos rancheros, offering a balanced sweet‑savory contrast.
What are the most common mistakes to avoid when making Mexican Spice Iced Coffee at home?
Common mistakes include over‑steeping the coffee, which can become bitter; not tying the cheesecloth bundle tightly, allowing spices to escape; scorching the piloncillo syrup; and adding too much syrup, making the drink overly sweet. Follow the timing and tying steps carefully for best results.
Why does this Mexican Spice Iced Coffee recipe use a cheesecloth bundle instead of a French press?
The cheesecloth bundle allows the whole spices and coffee grounds to steep together, releasing flavor slowly without the need for pressure. It also makes it easy to squeeze out the liquid after steeping, ensuring maximum extraction, whereas a French press would trap the spices and make removal messier.
What does the YouTube channel Cooking Con Claudia specialize in?
The YouTube channel Cooking Con Claudia focuses on easy‑to‑make, family‑friendly recipes that blend traditional flavors with modern twists. Claudia often showcases Latin American and Mediterranean dishes, providing clear step‑by‑step tutorials for home cooks of all skill levels.
How does the YouTube channel Cooking Con Claudia's approach to Mexican-inspired drinks differ from other cooking channels?
Cooking Con Claudia emphasizes minimal equipment, using everyday kitchen items like cheesecloth and twine, and highlights authentic ingredients such as piloncillo. Her videos prioritize quick preparation, clear visual cues, and cultural storytelling, setting her apart from channels that rely on high‑tech gadgets or overly complex techniques.
Last updated: August 30, 2026
