Peruvian Pisco Iced Coffee (Café Helado a la Peruana)
Your Mexican iced coffee goes Peruvian: pisco meets chancaca-cinnamon syrup and algarrobina for a silky, sun-ready café helado with a Lima flair.
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Servings
2
Fusion note: Instead of piloncillo, we use Peruvian chancaca (or panela) for the syrup, and add a spoon of algarrobina—the beloved carob syrup found in Peru’s classic pisco cocktail. The result is velvety, gently spiced, and brightened by pisco’s grapey finesse—like café de olla and a Pisco Algarrobina decided to share a glass over ice.
Practical tip: Peruvians adore evaporated milk in coffees and desserts; it gives creaminess without heaviness. Brew your coffee strong (or use espresso topped with cold water) so its character shines through the chill and the spice.
Ingredients
- 200 ml strong brewed coffee, cooled (or 2 espresso shots topped to 200 ml with cold water)
- 80 ml pisco (preferably Quebranta)
- 120 ml evaporated milk (or whole milk)
- 300 g ice cubes
- 10 ml algarrobina (carob) syrup (optional but classic)
- Pinch ground cinnamon, to finish
- 1–2 strips orange zest, to garnish
- Spiced chancaca syrup (yields ~120 ml; use 30–40 ml):
- 80 g chancaca/panela/dark muscovado sugar
- 80 ml water
- 1 cinnamon stick
- 2 whole cloves
- 1 strip orange peel
- 1 star anise (optional)
Nutrients
- calciumgood
From evaporated milk
- proteinsource
From milk
- potassiumsource
From coffee and milk
- riboflavinsource
From milk
Instructions
- 1
Make the syrup: In a small pot, combine sugar, water, cinnamon stick, cloves, orange peel, and star anise. Bring to a simmer for 2–3 minutes, stir to dissolve, then turn off heat. Steep 5 minutes, strain, and cool.
- 2
Brew the coffee strong and let it cool completely. For speed, brew ahead and chill in the fridge.
- 3
In a cocktail shaker, add ice, 200 ml cooled coffee, 80 ml pisco, 120 ml evaporated milk, 30–40 ml spiced syrup (to taste), and 10 ml algarrobina if using. Shake hard for 10–12 seconds until frosty.
- 4
Fill two rocks or highball glasses with fresh ice. Strain the drink over. Dust a pinch of ground cinnamon and add an orange twist.
- 5
No shaker? Build in a mixing glass with ice and stir briskly for 20 seconds before straining. Store leftover syrup refrigerated up to 2 weeks.
Chef's Tip
For deeper cacao notes, rinse the glasses with 5 ml crème de cacao before pouring, or garnish with a few crushed Peruvian cacao nibs.
Fun Fact
Pisco is Peru’s Denomination of Origin grape brandy; Quebranta, a non-aromatic varietal, is prized for cocktails because it adds structure without overpowering aromatics.
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I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.