Café de Olla Iced Coffee
Recipe by: Barbara Martinez
Our Recipe Books•Jun 1, 2025
A modern twist on a traditional favorite, this Café de Olla Iced Coffee brings the comforting flavors of cinnamon and piloncillo into a refreshing glass perfect for our hot Texas summers. Whether you're familiar with Café de Olla or trying it here for the first time, this iced version is sweet, spiced, and super simple to make. It’s like a hug in a glass, just served over ice to help battle the Texas heat.
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Ingredients (12)
Ingredients (12)
Café de Olla Coffee Syrup
Cold Brew Concentrate
To Serve
Instructions
Café de Olla Coffee Syrup
In a small saucepan add the piloncillo (8 oz), cinnamon stick (2), orange peel (3 pieces), cloves (2 whole), star anise (1), and water (¾ cup). Simmer gently over medium-low heat, stirring often until the piloncillo fully dissolves.
Once the piloncillo has fully dissolved, add the kosher salt (1 pinch) and let the simmering continue for 15 minutes.
After 15 minutes, remove from heat and add in the vanilla extract (1 tsp). Allow the syrup to sit for an additional 10 minutes.
Strain out the spices and orange peel. You can use a fine mesh strainer or cheesecloth- however the pieces should be large enough that a slotted spoon should do the trick.
Allow the syrup to fully cool, then pour into a clean jar or bottle and refrigerate until you're ready to use it.
Cold Brew Concentrate
In a large jar or French Press, add the coarsely ground coffee (1 cup) and filtered water (4 cups). Stir well to incorporate the coffee grounds.
Your jar or French Press will need to be about to hold a bit more than 32 ounces.
Cover the jar or French Press and allow to steep in the fridge or at room temperature for 12 to 24 hours.
After 12 to 24 hours, strain coffee through a mesh sieve lined with cheesecloth.
Store the cold brew concentrate in the fridge for up to 1 week.
To Serve:
Add ice cubes to your glass.
Add 3-4 tablespoons of the Café de Olla coffee syrup to the glass.
You can adjust the amount of syrup to your taste.
Pour in your cold brew concentrate followed by your milk or non-dairy milk of choice in equal parts.
Stir and enjoy!
Notes
Cold Brew Concentrate: Dilute this concentrate 1:1 with milk or a non-dairy milk of choice.
