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
NATALIE'S RECIPE
Number Of Ingredients 6
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.
CAFE DE OLLA
Provided by Food Network
Yield 6 to 7 servings
Number Of Ingredients 5
Steps:
- In a nonreactive saucepan, combine 4 cups of water with the sugar, cinnamon, and anise seeds. Bring slowly to a boil over medium heat, stirring to melt the sugar. Stir in the coffee, remove from the heat, cover and allow to steep for 5 minutes. In a small saucepan, heat the milk over medium-high heat and whisk until frothy. Do not leave unattended. Strain the coffee through a fine sieve into small cups and serve immediately, with the frothed milk on the side.
CAFE DE OLLA
Steps:
- Bring the water to a boil, the add the cinnamon, cloves, sugar, and chocolate. When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes.
- Serve the coffee in an earthenware pot with a ladle.
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.
CAFé DE OLLA: SWEET CINNAMON COFFEE
Found for the World Tour 2005, this looks like something dh would love! A Mexican recipe, it has been called ' "funeral coffee" because it is always served at the velorios - all-night wakes - with large trays of sweet rolls.'
Provided by Elmotoo
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring the water to a boil.
- Add the coffee, cinnamon and sugar, and continue boiling for 30 seconds.
- Stir and strain into hot mugs.
Nutrition Facts : Calories 35, Sodium 9.7, Carbohydrate 9, Sugar 8.9
ICED CAFé DE OLLA
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico; use coconut milk to add richness and even more tropical flavor.
Provided by Rick Martinez
Categories Bon Appétit Drink Breakfast Brunch Coffee Iced Coffee Spice Cinnamon Cardamom Orange Coconut Milk/Cream Vegetarian Vegan Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes 5-8
Number Of Ingredients 9
Steps:
- Bring piloncillo, canela, cardamom, allspice, peppercorns, salt, and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes. Add orange zest; let cool.
- Strain spiced syrup through a fine-mesh sieve into a measuring glass; discard spices. (You should have about 1 cup.)
- To make 1 drink, pour 1 cup cold-brew coffee into an ice-filled glass. Stir in 2-3 Tbsp. spiced syrup; top with 2-3 Tbsp. coconut milk.
- Do Ahead: Syrup can be made 1 week ahead. Cover and chill.
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