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We’ve always loved adding hot coffee to our ice cream for a sweet after dinner treat. But we’ve never added cafe de olla before. This has taken our affogato treat to a new level. Definitely never going back to regular coffee in my affogato.

Cafe de olla is a traditional Mexican coffee drink sweetened with piloncillo and spiced with cinnamon, whole cloves and star anise. The flavors are sweet but delicate.

By adding a scoop of creamy Real California Milk vanilla ice cream, this treat becomes a combination of hot and cold, coffee and cream and full of flavor. A little goes a long way and satisfies that sweet, after dinner coffee craving many of us have.

To identify Real California Milk products in stores, make sure you look for the seal on product packaging in the dairy section. From ice cream, cheeses, yogurt and creams, you are sure to find your favorite summer snack made with 100% Real California milk.

The possibilities are endless when it comes to preparing summer snacks with Real California milk products. If you need more ideas or recipe inspiration, visit the Real California Milk recipe section. You are sure to find the perfect recipe to #SnackHappy

This is a sponsored recipe by Real California milk as part of the Real California Milk Hispanic advisory board. Thank you for supporting the brands I love that make this website possible.

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Cafe de Olla Affogato

Cafe de Olla Affogato

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  • Author: Ericka Sanchez
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
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Description

Hot traditional cafe de olla poured over creamy vanilla ice cream is the best of both worlds.  Perfect for the coffee and ice cream lover after a hearty meal or a mid-day pick me up.

Ingredients

Scale

4 cups water

2 ounces piloncillo

1 cinnamon stick

2 whole cloves

1 star anise

2 tablespoons instant coffee granules or 4 tablespoons ground coffee

4 scoops vanilla ice cream

 

Instructions

Combine water, pilocillo, cinnamon, cloves and star anise in a medium saucepan over medium heat. Bring to a boil and stir until piloncillo dissolves.  Turn off heat and stir in coffee.  Let steep for 6-8 minutes.  Run through a fine mesh strainer into a serving pitcher.  

 

Divide ice cream between 4 serving glasses. Add coffee and enjoy.