Name: Iced Café de Olla
Yield: Makes 5–8
Ingredients: ¾ cup grated piloncillo or (packed) dark brown sugar; 1 (3") canela or cinnamon stick; 5 cardamom pods, cracked; 5 allspice berries; 1 tsp. black peppercorns; Pinch of kosher salt; 3 wide strips orange zest; 5–8 cups cold-brew coffee; Unsweetened coconut milk or half-and-half (for serving)

pint glass of cold brew and ice swirled with coconut milk

Photo by Rick Martinez

I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico; use coconut milk to add richness and even more tropical flavor.

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