Mexican Coffee (Café de Olla)

in Diana's Recipe Book

Average Rating:  (total ratings: 1) [Read reviews] [Post a review]

Servings: Makes 4 (1 cup) servings

Comments: This coffee is called Cafe de Olla. The name is derived from the Mexican clay pot in which it is prepared. The piloncillo and cinnamon give it a flavor different from any other. Cafe de Olla is served in the morning, or on cold evenings after a traditional Mexican supper such as tamales or pozole. In rural Mexico, it is traditionallly served during a period of mourning, sometimes laced with a dash of hard liquor.

Ingredients: 4 cups water 1/2 cup piloncillo (Mexican raw brown sugar), in chunks, or light molasses 2-inch cinnamon stick 1/2 cup roasted coffee, medium grind

Instructions: Boil the water in a clay or enamel pot with the piloncillo and cinnamon. Once the piloncillo has dissolved. Reduce the heat and add the coffee. Cover and simmer for 5 minutes. Remove from the heat and strain the coffee into another clay or enamel pot. Serve hot in little earthenware cups if possible. The coffee can be reheated, but do not boil it. Makes 4 (1 cup) servings. Note: This recipe makes a light coffee. For a sweeter, spicier version, add 1 teaspoon of aniseed and 2 or 3 whole cloves. A little brandy may also be added before serving.

Date: December 7, 2006

Reviews

Add Your Review

	YOUR NAME (required)
	YOUR EMAIL ADDRESS (required)
(Excellent)  (Very Good)  (Good)  (Could be Better)  (Poor)	RATING (required)

YOUR REVIEW:

© 2024 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County