Iced Café de la Olla: Cold Brew + a Horchata Latte for Summer

Café de la olla isn’t just for chilly mornings. That same cinnamon-and-clove spiced coffee makes a beautiful cold drink — smooth, lightly sweet, never bitter. Two ways to keep it cold all summer.

Spiced cold brew

Makes ~4 cups · 5 min + overnight

• ½ cup La Monjita Café de la Olla
• 4 cups cold water

1. Stir the coffee into the cold water in a jar or pitcher.
2. Cover and refrigerate 12–18 hours.
3. Strain through a fine sieve or coffee filter and serve over ice. Since it’s already spiced and lightly sweet, you won’t need much else.

Iced café de la olla horchata latte

Serves 1 · 2 min (with cold brew ready)

1. Fill a tall glass with ice.
2. Pour in ¾ cup spiced cold brew.
3. Top with ½ cup prepared La Monjita Horchata (or the milk of your choice).
4. Stir and dust with cinnamon. Spiced coffee meets creamy horchata — summer in a glass.

Tips

• Batch it: cold brew keeps about 5 days in the fridge.
• Coffee paletas: pour leftover sweetened cold brew into molds and freeze.
• Taste first: it’s pre-sweetened, so add sugar only if you want it.