Café de olla is one of my all-time favorite Mexican recipes. In fact, it was the first recipe I ever posted here on The Other Side of The Tortilla. During the spring and summer, I love to drink iced coffee. Naturally, I came up with this recipe to enjoy a summer version of café de olla so I can drink it on ice—and it doesn’t take me more than five minutes to make, so I can grab it to go in the morning as I head out the door to work.
Of course, you can also make this recipe without the ice for a quick, hot version of café de olla if you’re in a hurry. It doesn’t have all the flavor depth of the traditional version which is infused slowly, but it’s perfect for a quick fix!
This post includes affiliate links to my Amazon aStore, El Mercadito, recommending products that I used to make this recipe. I used a 16-ounce double-wall, BPA-free acrylic iced coffee cup tumbler to serve my iced café de olla and I have the Keurig Platinum Brewing System.