Iced Café con Leche


Created by Café Corazon

Cinnamon syrup for Café con Leche

  • 45 1/2 g cinnamon chips
  • 350 g brown sugar
  • 2 cups water

Café con leche

  • 3½ cups whole milk
  • 1½ quarts cinnamon syrup
  • 45 1/2 g ground coffee, dark roast
  • 1 quart plus 2/5 cups water


Cinnamon syrup

In a pot, incorporate cinnamon and water and bring to boil. Boil for 5 minutes. Strain into a large container while mixture is hot. Add brown sugar immediately. Stir until fully dissolved. Cover and refrigerate.

Café con leche preparation

Brew the dark-roast coffee in the water. Strain into a large container. Add the cinnamon syrup and whisk until evenly mixed. Refrigerate. After the mixture is cold, add the whole milk. Pour over ice and enjoy.

*Café Corazón also serves a hot version of the café con leche, a creamy, comforting treat for the winter months.