Iced Mexican Coffee

• 1 tablespoon chocolate syrup in a squeeze bottle
• Ice cubes
• 4 ounces cafe de olla (recipe follows), chilled
• 2 ounces liquor such as coffee liqueur, brandy, dark rum or almond-flavored liqueur
• 1 tablespoon heavy cream, condensed milk, or whipped cream
• Small pinch of ground cinnamon
• 5 cups water
• 4 large cinnamon sticks
• 6 whole cloves
• 4 star anise
• 1 cone piloncillo sugar (or 1/2 cup firmly packed brown sugar)
• 3/4 cup ground espresso coffee beans, regular or decaffeinated

1. For the Cafe de Olla:
2. Combine the water, spices, and sugar in a small saucepan.
3. Bring slowly to a boil over medium heat, stirring occasionally to break up the sugar.
4. Reduce the heat and simmer gently, without stirring, for 30 minutes.
5. Remove from the heat, stir in the coffee, cover, and steep for 5 minutes.
6. Line a sieve with a coffee filter and strain the coffee through it.
7. Serve hot or, for iced coffee, store in the refrigerator, covered, for up to 1 week.
8. Chill a 12-ounce glass.
9. Drizzle the inside of the glass with the chocolate syrup, then fill the glass with ice and pour in the liquor.
10. Top up with chilled cafe?
11. de olla.
12. Drizzle the cream on top (or spoon on the whipped cream) and dust with cinnamon.

chocolate syrup, cubes, cafe de olla, coffee, heavy cream, ground cinnamon, water, cinnamon sticks, cloves, anise, sugar, ground espresso coffee beans

Taken from www.cookstr.com/recipes/iced-mexican-coffee (may not work)