Today we have a very simple iced coffee recipe for cuban iced coffee. Made of only 3 ingredients, the brew time for this recipe is extremely quick.
This is one of my favorite ways to make iced coffee, because it’s so simple and tasty! Let’s go over how it’s different from regular iced coffee and then how to make it!
What Makes Cuban Iced Coffee Different
If this was just like regular coffee, there’d be no point in writing an entire article about it. But after brewing it for myself, the difference really does make this iced coffee special!
One unique part of how this iced coffee is made, is the type of sugar that is used in it. Demerara sugar or dark brown sugar is what you’re going to want to use when making this iced coffee.
It gives your iced coffee a little bit of thickness and texture. If you’ve ever tried brown sugar, it’ll give your coffee a molasses-y flavor also.
Type Of Coffee Used
Another difference is that it’s noticeably more bitter than regular iced coffee!
Most people brew cuban iced coffee with the Cafe Bustelo brand coffee. You can definitely use any other brand or bean you have, as long as it’s a darker roast.
This recipe that we have today will make you 2 servings of cuban iced coffee. I’ve pretty much gone over what ingredients we’ll be needing, but I’ll list them all out for you:
- ½ cup of brewed coffee, Café Bustelo Coffee or a dark roasted coffee bean
- 2 tablespoons of Demerara sugar / dark brown sugar or any kind of sugar you have on hand
- 1 cup of milk
How To Brew Cuban Iced Coffee
For this recipe you’re going to want to brew some really strong coffee. The strong flavored coffee will be balanced out by the amount of milk that we’re using.
There’s a number of ways that you can brew the coffee for this recipe at home.
A Moka Pot is most commonly used, but you an AeroPress or even double strength drip coffee will work just as good!
Assembling Your Iced Coffee
1. You’ll first want to start by adding your sugar to a mixing cup or bowl, something large enough that you can stir in.
2. Add in half of the coffee that you brewed to the sugar and give it a good mixing, so that all of the sugar has been dissolved.
3. Evenly pour this mixture into two serving glasses that are filled with ice. Pour the rest of the coffee between the two glasses.
4. Top off both cups of coffee with milk and it’s ready to serve! If you want a little foam on the top you can shake your make in a mason jar for 20-30 seconds or use a milk frother.
Espumita Sugar Foam
If you really want to get fancy with your cuban iced coffee, you can add another traditional cuban coffee topping, Espumita. It’s very similar to Dalgona Whipped Coffee, which is made similarly.
Espumita is a sugary foam, it’s made of sugar and espresso/strong coffee. All you need to make it is 4 teaspoons of sugar and 2 teaspoons of coffee. You can just use your demerara sugar or regular sugar for the foam.
Whisk it or stir it up extremely well and you should end up with light and fluffy foam.
Let me know what you think of the recipe or what you changed when you made it down below in the comments!