If you love the bold, sweet flavor of Cuban coffee but want something refreshing for hot days, this iced Cuban coffee recipe is a twist you’ll want to try.
While traditional café Cubano is always served hot, this version turns it into a chilled drink without losing its signature intensity or sweetness. It’s not a classic Cuban recipe, but it captures the same caramelized flavor and rich aroma that make Cuban coffee unforgettable.
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What Is Iced Cuban Coffee?
Iced Cuban coffee is a creative take on the traditional café Cubano. It’s made by brewing strong Cuban-style coffee in a moka pot, whipping sugar into espuma (the caramel-colored foam that defines Cuban coffee), and then chilling it over ice for a smooth, sweet finish.
Unlike the traditional hot version, this one is designed for warm weather or anyone who enjoys iced espresso drinks. It keeps the strength and sweetness that Cuban coffee is known for, but adds a refreshing, modern twist.
Iced Cuban Coffee Recipe
Here is a step-by-step guide:
Ingredients You’ll Need
For 2 servings:
- 4 ounces strong Cuban coffee (brewed in a moka pot)
- 2-3 teaspoons white sugar (for making espuma)
- Ice cubes (enough to fill two glasses)
- Optional: 2 ounces of cold milk, evaporated milk, or cream for a smoother flavor
- Optional garnish: a sprinkle of cinnamon, nutmeg, or cocoa powder
Equipment
- Moka pot (Cuban coffee maker)
- Small cup or bowl (for whipping sugar)
- Spoon (for stirring)
- Tall glasses (for serving)
- Optional: cocktail shaker or jar with lid (for frothing and mixing over ice)
Instructions
1. Brew the coffee
Brew strong Cuban-style coffee in a moka pot using finely ground dark roast beans. The goal is a concentrated, espresso-like flavor that holds up against ice.
2. Make the sugar foam (espuma)
In a small cup or bowl, add 2-3 teaspoons of sugar. When the first few drops of coffee start to brew, collect a tablespoon and pour it over the sugar. Stir quickly and continuously until it becomes thick and creamy. This creates the signature Cuban sweetness.
3. Combine and cool
Pour the rest of the brewed coffee over the sugar mixture while stirring gently to blend the sweetness evenly. Allow it to cool for about 5-10 minutes or chill briefly in the refrigerator.
4. Fill your glass with ice
Add plenty of ice cubes to a tall glass. For a smoother version, pour a small amount of milk or evaporated milk over the ice before adding the coffee.
5. Pour and serve
Pour the cooled sweet Cuban coffee over the ice. Stir gently to combine. If you want a frothy, café-style version, shake the coffee and ice in a cocktail shaker before serving.
6. Enjoy your twist on a classic
The result is a sweet, strong, and refreshing coffee that keeps all the character of café Cubano, just in a colder form.
Tips for the Perfect Iced Cuban Coffee
- Use freshly brewed coffee. Cuban-style coffee loses its bold flavor when reheated or stored too long.
- Make the espuma while the coffee is hot. The heat is what allows the sugar to whip into creamy caramel foam.
- Don’t skip the cooling step. Pouring hot coffee directly over ice will water it down too quickly.
- Chill your glass first. It keeps the drink colder for longer.
- For a café-style touch, shake it. Shaking the coffee with ice gives it a smoother, frothy texture.
- Customize it. Add a dash of cinnamon or a hint of vanilla to make it your own.
FAQ
Is iced Cuban coffee traditional?
No. Traditional café Cubano is always served hot. This iced version is a modern twist inspired by the original.
Can I prepare it ahead of time?
You can brew the coffee and make the espuma in advance, then store it in the refrigerator for a few hours. Just stir well before serving to keep the sweetness evenly mixed.
Can I make this drink with milk?
Yes. For a creamier version, add milk, evaporated milk, or even condensed milk. This turns it into a cold version of a cortadito or café con leche.
Key Takeaways
Iced Cuban coffee isn’t part of traditional Cuban brewing, but it’s a refreshing and flavorful way to enjoy the same bold taste in a cool new form.
- This version is served cold over ice for a smooth, refreshing twist on a classic.
- You can adjust the flavor with milk, cream, or a touch of cinnamon for a personalized finish.
- Use dark roast Cuban or espresso-style beans for authentic flavor.
- Make the espuma while the coffee is hot. That’s the key to the signature caramel sweetness.
- Not traditional, but a delicious modern variation perfect for summer or warm afternoons.