Imported from the web
Café de Olla
A traditional Mexican spiced coffee made by simmering water with cinnamon and piloncillo, then steeping dark ground coffee in the sweet, aromatic mixture.
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Ingredients
- 4 cup water
- 3 oz piloncillo, panela, or dark brown sugar (The source states approximately 1/3 cup as an equivalent measurement.)
- 0.5 stick Mexican cinnamon (Use canela if available.)
- 4 tbsp ground coffee (Medium-coarse grind; dark Mexican coffee is recommended if available.)
Steps
- 1
Place the water, cinnamon, and piloncillo (or dark brown sugar) in a medium saucepan. Turn on the heat and simmer until the piloncillo has dissolved, about 7 minutes.
- 2
When the water starts boiling, add the ground coffee. Turn off the heat and stir.
- 3
Cover the saucepan and let the coffee steep for 5 minutes.
- 4
Pour the coffee through a strainer to serve.
Notes
The source recommends medium-coarse ground coffee, similar to the grind used for electric coffee pots. Dark-roasted coffee may be used if Mexican coffee is unavailable. The source does not specify a storage method.
Nutrition per serving
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