Pot Brewed Coffee With Raw Sugar And Spices Café De Olla 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.

CAFé DE OLLA: MEXICAN POT-BREWED COFFEE

Steps:

• Boil the water in a medium size steel pot.
• Carefully add to the boiled water - the sugar, cinnamon sticks, and cloves.
• With a wooden spoon, stir until the sugar dissolves.
• Add coffee grounds and stir over low heat. Don't let it boil as it will give the resulting beverage a bitter taste. Cover and simmer for about 5 mins.
• Strain coffee through a fine cone filter, fine mesh sieve, or cheesecloth.
• Add warm milk to taste.

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.

ICED CAFé DE OLLA

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.

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.

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 (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: SWEET CINNAMON COFFEE

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.

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.