Iced Coffee Mexican Style
Inspired by the Mexican coffee zone and the love I have for coffee, I have created a delicious recipe: an Iced Coffee Mexican Style. Made with freshly ground Mexican coffee beans, cinnamon, star anise, orange peel, turbinado sugar or piloncillo (known in other countries as panela or melao), ice and water.
2-3 scoops of freshly ground coffee 1 tablespoon of turbinado sugar or piloncillo add to taste 1 cinnamon stick 1 star anise 1 tablespoon orange zest 1/2 orange sliced 4 cups of hot water 4 cups of ice Use a French press and add the coffee, the sugar, the cinnamon, the star anise, and the orange zest. Pour hot water and stir. Place the French press lid and let it rest for 10 minutes. Then press and coffee will be ready to serve. In a pitcher add ice and pour the coffee. Add ice to two glasses and serve the iced coffee. Garnish with orange rounds and cinnamon sticks.
Use an electric
gooseneck kettle to boil the water and set the temperature at 200 degrees Fahrenheit required to make perfect coffee on the French press. This coffee can be sugar-free by using stevia or other sugar-free option.
Tequila, rum or a cinnamon liqueur could be used for turning this iced coffee into a cocktail. Serving: 0 g Carbohydrates: 0 g Protein: 0 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Potassium: 0 mg Fiber: 0 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0 mg