Mexican Summer Drink Recipes
It's hot this year. But that doesn't mean we can't enjoy our favorite Mexican drinks! Chocolate Mexicano, Champurrado, and even Cafe de Olla can make the perfect iced, blended, and just plain chill drinks!
ICED CAFE DE OLLA
- 1 cup brewed Cafe de Olla at room temperature
- Ice (as needed)
- Creamer or milk of choice (optional)
- Whipped Cream & Cinnamon as topping (optional)
Cafe de Olla is traditionally seen as a hot, wintery beverage but did you know? You can still enjoy Cafe de Olla during the hot summer months, ICED! Simply fill up your coffee cup with ice and pour the brewed and cooled Cafe de Olla over the iced. Top with whipped cream and powdered cinnamon to your liking!
Some people say creamer with Cafe de Olla is a huge no-no, but that doesn't stop us from adding a little cream as a treat.
MEXICAN CHEESECAKE MILKSHAKE
- 1/3 cup cream cheese, softened
- 2 Tbsp. sugar
- 1/4 tsp. vanilla
- 1/2 tsp. water
- 1 cup ice cream
- 2 Tbsp. milk or milk substitute
- 4 La Monarca Mexican Cinnamon Cookies
- 3 Tbsp. whipped cream
If you've tried our No-Bake Mexican Cheesecake, you'll LOVE the milkshake version. Simply combine the ingredients above (minus the whipped cream!) in a blender, and blend into a delicious Mexican Hojarasca milkshake.
HOT TIP: Save some cookie crumbs to sprinkle on top for added texture!
ICED HONEY LATTE
- 1 cup milk or milk substitute
- 1 cup brewed Oaxaca Reserve coffee at room temperature
- 1 tablespoon Multiflora Honey
- Ice (as needed)
If you've seen our new Honey Latte announced in stores but you're not able to stop by, no worries! It's super easy to make. If you brew the Oaxaca Reserve coffee and let it cool, mix it with a tablespoon of Multiflora Honey, and pour it over ice, you're done! The honey adds a really unique flavor to the coffee that agave syrup or sugar can't compete. Go light on the creamer so you don't lose the honey flavor!
MEXICAN HOT CHOCOLATE FRAPPÉ
- 2 tbsp La Monarca Chocolate Mexicano Mix
- 1 cup brewed Oaxaca Reserve coffee frozen into cubes
- ½ cup milk or milk substitute
- Whipped cream (optional)
Just like Cafe de Olla, Chocolate Mexicano is traditional a hot, winter drink. But it's summer and we deserve Mexican Hot Chocolate year-round! Try a blended frappé by blending the ingredients above (minus the whipped cream), and enjoy it on the hottest of summer days!
CHAMPURRADO FRAPPÉ
- 2 tbsp La Monarca Champurrado Mix
- 1 cup brewed Oaxaca Reserve coffee frozen into cubes
- ½ cup milk or milk substitute
- whipped cream (optional)
Almost identical to the Chocolate Mexicano, Champurrado deserves to be enjoyed all year round. Blend the ingredients together and you've got an icy, delicious summer Champurrado!
