Drinks

 


Cafe de Olla: Mexican pot-brewed coffee with raw sugar and spices | Print |
(1 vote, average 5.00 out of 5)

cafe_de_olla_1200x627_175

Makes about 1 quart, serving 4 to 5

 

  • 4 to 5 ounces piloncillo, roughly chopped or ½ to 2/3 cup packed dark brown sugar
  • 2 inches cinnamon stick, preferably Mexican cinnamon
  • A few anise seeds, optional
  • 2/3 cup (2 ounces) dark roast coffee, medium to coarsely ground

 

  1. In a stainless steel saucepan, combine 1 quart water, the sugar, cinnamon and anise seeds. Heat to a boil to melt the sugar. Stir in the coffee, remove from the heat and let steep for 5 minutes.
  2. Strain the mixture through a fine-mesh sieve into cups or mugs and serve immediately.