Iced Mexican Coffee With Café De Olla Recipes

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

Ingredients

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

CAFE MEXICANO (SPICED "CAFE DE OLLA" COFFEE)

Cafe Mexicano (Spiced

Provided by Marcela Valladolid

Categories beverage

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2/3 cup ground dark roasted coffee, medium to coarse grind
1 quart water
1 cinnamon stick
One 3-inch piece orange peel
5 ounces piloncillo* or 1 cup packed dark brown sugar

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.

MEXICAN-STYLE SWEETENED BLACK COFFEE (CAFé DE OLLA)

Mexican-Style Sweetened Black Coffee (Café de Olla) image

Categories Coffee Non-Alcoholic Spice Cinnamon Molasses Gourmet Drink

Yield Makes about 8 cups

Number Of Ingredients 5

Ingredients

8 cups water
2/3 cup packed light brown sugar
1 teaspoon molasses
2 (3-inch) cinnamon sticks
1 cup medium-grind coffee (not espresso)

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.

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

Ingredients

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 (MEXICAN SPICED COFFEE)

Café De Olla (Mexican Spiced Coffee) image

Warm up anytime with this delightful drink featuring an alluring blend of brown sugar, zesty cinnamon and evaporated milk.

Provided by Annacia

Categories Beverages

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups water
1/2 cup packed piloncillo (or packed dark brown sugar)
2 medium cinnamon sticks
1/4 teaspoon anise seed
2 whole cloves
3 -4 tablespoons good quality instant coffee
1 (12 fluid ounce) can evaporated milk

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.

Nutrition Facts : Calories 135.9, Fat 7.4, SaturatedFat 4.4, Cholesterol 27.4, Sodium 110.7, Carbohydrate 11.1, Fiber 0.4, Protein 6.8

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