Iced 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

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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2020-08-18 Step 1. Bring piloncillo, canela, cardamom, allspice, peppercorns, salt, and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and …
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  • 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.)
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