Café De Olla Mexican Pot Brewed Coffee Recipes

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CAFé DE OLLA



Café de Olla image

Café de Olla is a traditional Mexican coffee spiced with cinnamon, cloves, star anise and sweetened with piloncillo. Serve black or with milk.

Provided by Isabel Eats

Categories     Drinks

Time 10m

Number Of Ingredients 6

8 cups water
4 ounces piloncillo ((or 1/2 cup dark brown sugar), plus more to taste*)
2 cinnamon sticks ((Mexican cinnamon sticks preferred))
2 whole cloves
1 star anise pod
9 tablespoons dark roast ground coffee

Steps:

  • In a medium olla or pot, add water, piloncillo, cinnamon sticks, cloves and star anise pod.
  • Place over medium-high heat and stir often until the piloncillo completely dissolves and the water comes to a boil.
  • Remove the pot from the heat. Add the ground coffee, stir to combine, and cover. Let the coffee steep for 6 minutes for regular strength coffee or 8 minutes for extra-strength strength coffee.
  • Pour the coffee through a fine mesh strainer or cheesecloth into a coffee mug and serve.
  • Enjoy as is or add some milk for a cafe con leche.

Nutrition Facts : ServingSize 1 cup, Calories 73 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 1 g, Sugar 18 g

POT-BREWED COFFEE WITH RAW SUGAR AND SPICES (CAFé DE OLLA)



Pot-Brewed Coffee with Raw Sugar and Spices (Café de Olla) image

Provided by Rick Bayless

Categories     Coffee     Non-Alcoholic     Dessert     Low Sodium     Anise     Cinnamon     Drink

Yield Makes 4-5 servings

Number Of Ingredients 5

4-5 ounces piloncillo*, roughly chopped or 1/2 to 2/3 cup packed brown sugar, plus 1 teaspoon molasses
2 inches cinnamon stick
A few aniseeds (optional )
2/3 cup (2 ounces) Viennese-roast coffee, medium to coarse grind
*Unrefined sugar that is pressed into cone or disk shapes. Also called panela.

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.

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