This delicious Mexican iced coffee is easy and inexpensive. Try it this summer!
In a pot bring 3 cups of the water and the cinnamon stick to a boil.
Let simmer for a few minutes.
Remove the pot from heat and add the sugar and coffee to the pot and stir.
Let the cinnamon stick soak in the water for 5-10 minutes. Then remove it and discard.
Let the coffee sugar mixture cool for about an hour.
Pour the mixture into a pitcher.
Add the remaining 3 cups of water, evaporated milk, sweetened condensed milk, regular milk and vanilla to the pitcher and stir.
Serve over lots of ice. Refrigerate leftover coffee.