I get the bold kick of espresso, the sweet hint of cinnamon, and the creamy chill of my favorite coffee shop drink in every glass. This Iced Mexican Coffee is the shortcut to a silky, refreshing pick-me-up that feels extra special.
I’m fully obsessed with this iced Mexican coffee because it tastes bold, sweet, creamy, and a little dramatic without trying too hard. I love how the espresso cuts through the chill, then the cinnamon comes in with that spiced edge that makes every sip way more interesting than my usual rushed coffee.
And honestly, it feels like the kind of drink I’d happily overpay for, except I get to enjoy it in my own kitchen, in my sweats, with zero line. But the best part?
That smooth, sweet finish that keeps me reaching for one more sip. Every single morning.
Ingredients
- Espresso brings the bold coffee kick, so this doesn’t taste like sad milk.
- Cold milk smooths everything out and makes each sip creamy, not harsh.
- Sweetened condensed milk adds that dessert-like sweetness you’ll absolutely crave.
- Cinnamon gives it cozy Mexican coffee vibes without trying too hard.
- Vanilla rounds out the sharp edges and makes it taste bakery-level good.
- Ice keeps it crisp, chilly, and perfect for slow morning sipping.
- Whipped cream makes it feel like a treat, because Mondays need help.
- Extra cinnamon on top smells amazing and looks cute, honestly.
- Plus, milk choice matters if you want it lighter, richer, or dairy-free.
- Basically, it’s coffee, dessert, and a tiny morning mood boost together.
Ingredient Quantities
- 4 shots espresso or 120 ml strong brewed coffee
- 1 1/4 cups cold whole milk or milk of choice (300 ml)
- 4 tablespoons sweetened condensed milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 to 1 1/2 cups ice cubes (about 240 to 360 g)
- Whipped cream for topping, optional (about 1/2 cup)
- Ground cinnamon or cinnamon stick for garnish, optional
How to Make this
1. Brew 4 shots of espresso or prepare 120 ml of very strong coffee and let it cool slightly.
2. In a small bowl stir together 4 tablespoons sweetened condensed milk, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract until smooth.
3. Pour the condensed milk mixture into a tall serving glass or a cocktail shaker.
4. Add the warm espresso or strong coffee to the glass or shaker and stir vigorously until the condensed milk is fully dissolved and the mixture is uniform.
5. Fill the serving glass or a separate large glass with 1 to 1 1/2 cups ice cubes (about 240 to 360 g).
6. Pour 1 1/4 cups cold whole milk or milk of choice (300 ml) over the ice, then slowly add the sweetened coffee mixture and gently stir to combine.
7. Top with whipped cream if using, then garnish with a sprinkle of ground cinnamon or a cinnamon stick.
8. Serve immediately with a straw and enjoy.
Equipment Needed
1. Espresso machine or strong coffee maker
2. Small mixing bowl
3. Measuring spoons and measuring cup
4. Small whisk or spoon for stirring
5. Tall serving glass or cocktail shaker
6. Large glass or pitcher for ice and assembly
7. Ice scoop or tongs
8. Whipped cream dispenser or can (optional)
9. Straw and long spoon for serving
10. Fine mesh sieve or small shaker for cinnamon garnish (optional)
FAQ
Iced Mexican Coffee You’ll Crave Every Morning Recipe Substitutions and Variations
- Espresso or strong brewed coffee: cold brew concentrate, instant espresso dissolved in hot water, double-strength drip coffee, decaf espresso for lower caffeine
- Whole milk or milk of choice: oat milk for creaminess, almond milk for lighter body, canned coconut milk for rich tropical flavor, half and half for extra creaminess
- Sweetened condensed milk: equal parts evaporated milk plus sugar heated to dissolve, 2 to 3 tablespoons maple syrup plus a splash of milk for sweetness and body, dulce de leche for caramelized flavor
- Ground cinnamon or cinnamon stick: ground nutmeg for warm spice notes, pumpkin pie spice for a spiced blend, a pinch of ground cardamom for an aromatic twist, grated Mexican chocolate for a mocha touch
Pro Tips
– Dissolve the condensed milk while the coffee is still warm. A few spoonfuls at a time and a vigorous stir will give a silky, lump free base. If using a shaker, give it a firm swirl to finish the job.
– Chill the espresso or let it cool just enough before adding to the glass. Pouring warm coffee over ice melts it too quickly and thins the drink. If time allows, make the coffee ahead and refrigerate for a cleaner, more balanced flavor.
– For a pretty layered look, add the milk over the ice first, then slowly pour the coffee mixture over the back of a spoon or down the side of the glass. Light stirring after pouring keeps some visual contrast while still blending the flavors.
– Play with texture and spice. Lightly froth the milk for a creamier mouthfeel, and toast the cinnamon in a dry pan for ten to twenty seconds to deepen its aroma before mixing it in or sprinkling it on top. Adjust the condensed milk amount if you want it less sweet.
Iced Mexican Coffee You’ll Crave Every Morning Recipe
I get the bold kick of espresso, the sweet hint of cinnamon, and the creamy chill of my favorite coffee shop drink in every glass. This Iced Mexican Coffee is the shortcut to a silky, refreshing pick-me-up that feels extra special.
2
servings
188
kcal
Equipment: 1. Espresso machine or strong coffee maker
2. Small mixing bowl
3. Measuring spoons and measuring cup
4. Small whisk or spoon for stirring
5. Tall serving glass or cocktail shaker
6. Large glass or pitcher for ice and assembly
7. Ice scoop or tongs
8. Whipped cream dispenser or can (optional)
9. Straw and long spoon for serving
10. Fine mesh sieve or small shaker for cinnamon garnish (optional)
Ingredients
-
4 shots espresso or 120 ml strong brewed coffee
-
1 1/4 cups cold whole milk or milk of choice (300 ml)
-
4 tablespoons sweetened condensed milk
-
1/2 teaspoon ground cinnamon
-
1/2 teaspoon vanilla extract
-
1 to 1 1/2 cups ice cubes (about 240 to 360 g)
-
Whipped cream for topping, optional (about 1/2 cup)
-
Ground cinnamon or cinnamon stick for garnish, optional
Directions
- Brew 4 shots of espresso or prepare 120 ml of very strong coffee and let it cool slightly.
- In a small bowl stir together 4 tablespoons sweetened condensed milk, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract until smooth.
- Pour the condensed milk mixture into a tall serving glass or a cocktail shaker.
- Add the warm espresso or strong coffee to the glass or shaker and stir vigorously until the condensed milk is fully dissolved and the mixture is uniform.
- Fill the serving glass or a separate large glass with 1 to 1 1/2 cups ice cubes (about 240 to 360 g).
- Pour 1 1/4 cups cold whole milk or milk of choice (300 ml) over the ice, then slowly add the sweetened coffee mixture and gently stir to combine.
- Top with whipped cream if using, then garnish with a sprinkle of ground cinnamon or a cinnamon stick.
- Serve immediately with a straw and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 240g
- Total number of serves: 2
- Calories: 188kcal
- Fat: 9.2g
- Saturated Fat: 4.45g
- Trans Fat: 0.1g
- Polyunsaturated: 0.15g
- Monounsaturated: 0.75g
- Cholesterol: 21mg
- Sodium: 96mg
- Potassium: 315mg
- Carbohydrates: 34.2g
- Fiber: 0g
- Sugar: 34.2g
- Protein: 8.9g
- Vitamin A: 114IU
- Vitamin C: 0mg
- Calcium: 240mg
- Iron: 0.3mg
