Mexican Coffee Desserts: Recipes & Pairing Ideas

Parfait dessert with Mexican coffee layers

Mexican coffee desserts showcase bold roasted coffee, warming spices, and sweet creamy textures. Whether you’re after a comforting baked treat or a chilled ice cream, these recipes harness the flavors of cinnamon, chocolate, and café de olla, offering options for every sweet tooth.

Classic Mexican Coffee Dessert (Café de Olla Parfait)

Inspired by café de olla, this parfait blends coffee, piloncillo, cinnamon, and cream for a sophisticated dessert. Each layered spoonful balances the bitterness of coffee with cozy, spiced sweetness.

250 ml strong brewed Mexican coffee (café de olla if possible)
30 ml piloncillo syrup (or dark brown sugar syrup)
1 cinnamon stick
60 ml heavy cream
50 ml whipped cream
5 ml cocoa powder (for dusting)

Simmer brewed coffee with the cinnamon stick and piloncillo syrup for 5 minutes; cool and remove cinnamon.
Layer coffee syrup and heavy cream in dessert glasses.
Top with whipped cream and a sprinkle of cocoa powder.

Serve with a buttery shortbread or chocolate cookie to complement the rich coffee notes.

Mexican Coffee Ice Cream Recipe

This ice cream pairs espresso with cinnamon and a swirl of chocolate, echoing the flavors from café de olla. It’s creamy and aromatic, with a gentle warmth from the spice.

250 ml heavy cream
100 ml whole milk
60 ml strong brewed Mexican coffee or espresso
50 ml sugar
3 ml ground cinnamon
30 ml dark chocolate chips or shavings

Heat milk with sugar and cinnamon until steaming; remove from heat.
Add brewed coffee, then cool the mixture.
Blend with heavy cream. Churn in an ice cream maker until almost set.
Fold in chocolate chips; freeze for at least 4 hours.

Excellent served solo, or paired with chocolate cake for heightened indulgence.

Scoop of Mexican coffee ice cream in a bowl

Mexican Coffee Balls (No-Bake Dessert)

For a quick treat, these coffee balls combine cookie crumbs, coffee, and a touch of Kahlua or rum. Cinnamon and cocoa powder finish them with traditional flair.

120 ml chocolate cookie crumbs
30 ml brewed strong Mexican coffee
15 ml Kahlua or dark rum
15 ml honey
5 ml ground cinnamon
10 ml unsweetened cocoa powder (for rolling)

Mix cookie crumbs, coffee, liqueur, honey, and cinnamon into a stiff dough.
Form small balls and roll in cocoa powder.
Chill at least 60 minutes before serving.

Pair these with a steaming espresso or a glass of sweet dessert wine for a sophisticated experience.

Mexican Coffee Jello (Gelatina de Café)

This jello layers coffee flavor with a creamy texture, perfect for making ahead. It’s light but full of character, and stands out when served with whipped cream or a citrus zest.

250 ml strong brewed Mexican coffee
100 ml sweetened condensed milk
10 ml gelatin powder
30 ml water (for blooming gelatin)
15 ml orange zest (optional, for garnish)

Bloom gelatin in water for 5 minutes.
Stir hot coffee and condensed milk together.
Add bloomed gelatin to the hot mixture; stir until dissolved.
Pour into molds; chill at least 2 hours until set.

Serve topped with orange zest for brightness or a little whipped cream for extra richness.

Pairing Suggestions for Mexican Coffee Desserts

Enjoy coffee ice cream with a warm cinnamon-infused brownie.
Serve coffee balls alongside a shot of espresso or Kahlua.
Parfaits and jello desserts pair nicely with citrusy liqueurs or a glass of cuarenta y tres (Licor 43).
Offer any of these with fresh fruit — orange or mango highlight the spiced coffee flavors.

Mexican coffee-based desserts fit every occasion — from a simple family-style treat to a bold finish for an elaborate dinner. Their adaptability and warmth shine, especially when paired with flavors like chocolate, citrus, or cinnamon liqueur.