Café De Olla Mexican Spiced Coffee Recipes

CAFé DE OLLA RECIPE

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.

CAFE MEXICANO (SPICED "CAFE DE OLLA" COFFEE)

Steps:

• In a medium saucepan over medium heat, add the coffee grounds with 1 quart water, the sugar, cinnamon and orange peel. Stir to combine and bring to slow boil, stirring to dissolve sugar. Remove from the heat and let steep, covered for 5 minutes. Strain, through a fine mesh strainer, into cups and serve.

NATALIE'S RECIPE

Steps:

• Boil water, cinnamon, star anise, cloves and sugar in a container until it boils. You should have a spicy, fragrant tea. Turn off the heat and spoon in coffee. Stir, cover and steep for at least five minutes. Ladle the coffee through a cheesecloth and a strainer. Serve.

CAFé DE OLLA (MEXICAN SPICED COFFEE)

Steps:

• Combine water, piloncillo, cinnamon sticks, anise and cloves in medium saucepan.
• Heat over medium-high heat, stirring occasionally, until boiling.
• Reduce heat to low; cover.
• Cook for 15 minutes.
• Remove from heat; stir in coffee granules. Cover; steep for 5 minutes.
• Heat evaporated milk in small saucepan over medium-high heat.
• Whisk constantly until milk is frothy and just comes to a boil.
• Remove from heat.
• Strain coffee through a fine sieve into individual serving cups.
• Serve immediately with frothed milk on the side.

CAFé DE OLLA

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.

MEXICAN-STYLE SWEETENED BLACK COFFEE (CAFé DE OLLA)

Steps:

• Bring water, brown sugar, molasses, and cinnamon sticks to a boil in a 4-quart pot over moderate heat, stirring occasionally until sugar is dissolved. Stir in coffee and boil 5 minutes. Pour through a fine-mesh sieve into a heatproof pitcher or clean pot, discarding coffee grinds and cinnamon sticks.

POT-BREWED COFFEE WITH RAW SUGAR AND SPICES (CAFé DE OLLA)

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.

GEVALIA SPICED MEXICAN COFFEE (CAFé DE OLLA)

Steps:

• Microwave water in medium microwaveable bowl on HIGH 1-1/2 min. or water comes to boil.
• Add sugar, cinnamon and anise; stir until sugar is dissolved. Let stand 5 min.; strain into separate bowl. Discard strained solids.
• Mix coffee concentrate, milk and 3 Tbsp. strained syrup until blended. Serve over ice in tall glass. Reserve remaining syrup for another use.