Café De Olla Mexican Pot Brewed Coffee Recipes
CAFé DE OLLA RECIPE
Those times are long gone but the memories are still there, especially on a cold day like this when a good cup of coffee from México with Cinnamon and Piloncillo will warm you up. I love making this coffee when we go camping.
Provided by Mely Martínez
Categories Drinks
Time 15m
Number Of Ingredients 4
Steps:
- In a Medium saucepan, place the water, cinnamon, and Piloncillo (or brown sugar). Turn heat and simmer until the piloncillo is dissolved. About7 minutes.
- When the water starts boiling, add the coffee, turn the heat off and stir.
- Cover the pot and let steep for 5 minutes. Pour through a strainer to serve.
Nutrition Facts : ServingSize 4 cups, Calories 77 kcal, Carbohydrate 18 g, Sodium 12 mg, Sugar 18 g
CAFé DE OLLA
Made in batches and served hot, sweet and scented with cinnamon and other spices, Café de Olla is traditionally brewed in an olla de barro, a tall clay pot. When making Café de Olla, choose quality, dark roast coffee and, if possible, grind it fresh. Second, seek out piloncillo - unprocessed, unrefined cane sugar named after the shape of the mold that is traditionally used to make it - for a richer, deeper, more caramelized flavor. If you don't have access to piloncillo, use dark brown sugar and add a half to a full teaspoon of molasses. Lastly, take care to never allow the liquid to come to a boil, which can burn the coffee and make the final drink acidic. Serve as is, or set a bottle of tequila, rum, whiskey, cognac or amaro on the table and let drinkers add their chosen spirit to taste. If you have extra Café de Olla, store it in a covered container in the refrigerator and reheat or serve iced.
Provided by Rebekah Peppler
Categories brunch, cocktails
Time 20m
Yield 6 cups
Number Of Ingredients 7
Steps:
- In a small olla de barro or medium pot, add the piloncillo, 6 cups water, cinnamon sticks, cloves and star anise, if using. Set over medium heat and bring to a very low simmer, stirring frequently, until the piloncillo is completely dissolved. Do not let the liquid come to a boil. Continue to cook over medium-low for 5 more minutes. Remove the pot from the heat and stir in the coffee grounds and orange peels, if using. Cover and let sit for 6 to 8 minutes. Strain through a fine-mesh strainer or coffee filter into a large, heatproof carafe or another pot.
- Add 1 to 1 1/2 ounces of the spirit of your choice, if using, to a 6-ounce heatproof mug or glass, and top with 4 to 5 ounces Café de Olla; serve hot.
POT-BREWED COFFEE WITH RAW SUGAR AND SPICES (CAFé DE OLLA)
Provided by Rick Bayless
Categories Coffee Non-Alcoholic Dessert Low Sodium Anise Cinnamon Drink
Yield Makes 4-5 servings
Number Of Ingredients 5
Steps:
- Boiling and steeping: In a noncorrosive pan, combine 1 quart water, the sugar, cinnamon and optional aniseed. Bring slowly to a boil, stirring to melt the sugar. Stir in the coffee, remove from the fire, cover and steep for 5 minutes.
- Straining: Strain the coffee through a fine-mesh sieve into cups or mugs and serve immediately.
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- Place the water on a pot, you can use any kid of you you have on hand, just make sure is big enough to hold about 8 cups of water.
- Bring the water to a boil and then let it simmer for about 5 minutes while stirring to allow the piloncillo to dissolve and the spices to release their aroma.
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