Café De Olla Recipes

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CAFé DE OLLA RECIPE



Café de Olla Recipe image

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

4 cups of water
3 oz. Piloncillo/Panela or dark brown sugar (about 1/3 cup)
1/2 a stick of Mexican Cinnamon
4 Tablespoons of ground Coffee (it would be better if you could get a Dark Mexican Coffee.)

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



Natalie's recipe image

Number Of Ingredients 6

9 cups of water
9 tablespoons of coffee
2-3 cinnamon sticks
2-3 star anise
3-4 cloves
½ cone of piloncillo

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



Cafe de Olla image

Provided by Food Network

Yield 6 to 7 servings

Number Of Ingredients 5

6 to 7 ounces piloncillo (Mexican cones of raw sugar), or 1 cup packed dark brown sugar and 2 teaspoons molasses
2 cinnamon sticks
1/2 teaspoon anise seeds
1 cup (3 ounces) Viennese-roast coffee, medium to coarse grind
2 cups low-fat milk

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



Cafe de Olla image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 6

8 cups water
2 small cinnamon sticks
3 whole cloves
4 ounces dark brown sugar, or Piloncillo
1 square semisweet chocolate or Mexican chocolate
4 ounces ground coffee

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



Café de Olla image

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

4 ounces piloncillo (or use a scant 1/2 cup dark brown sugar plus 1/2 teaspoon molasses)
2 small cinnamon sticks, preferably Mexican cinnamon
2 whole cloves
1 star anise (optional)
1/2 cup freshly ground (medium-grind) dark roast coffee
2 (3-inch-long) orange peels (optional)
Spirit of your choice (rum, bourbon or rye whiskeys, cognac or amaro), optional

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



Café De Olla: Sweet Cinnamon Coffee image

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

6 cups water
3 teaspoons medium-grind ground coffee (not instant)
1 cinnamon stick
4 tablespoons piloncillo cones (to taste) or 4 tablespoons brown sugar (to taste)

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



Iced Café de Olla image

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

¾ cup grated piloncillo or (packed) dark brown sugar
1 (3") canela or cinnamon stick
5 cardamom pods, cracked
5 allspice berries
1 tsp. black peppercorns
Pinch of kosher salt
3 wide strips orange zest
5-8 cups cold-brew coffee
Unsweetened coconut milk or half-and-half (for serving)

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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