Cafe De Olla Food

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.

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.

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

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.

CAFE DE OLLA

Steps:

• In a nonreactive saucepan, combine 4 cups of water with the sugar, cinnamon, and anise seeds. Bring slowly to a boil over medium heat, stirring to melt the sugar. Stir in the coffee, remove from the heat, cover and allow to steep for 5 minutes. In a small saucepan, heat the milk over medium-high heat and whisk until frothy. Do not leave unattended. Strain the coffee through a fine sieve into small cups and serve immediately, with the frothed milk on the side.

MEXICAN CAFE DE OLLA-DECAF!

Steps:

• Heat 3 cups of the water, sugar and cinnamon in a medium saucepan, stirring frequently. Bring the mixture to a boil, making sure to stir till the sugar dissolves. Turn the heat down to medium and simmer, stirring frequently, for 20 minutes until the mixture is reduced by a quarter. The last 5 minutes, add the 1 tbls. cornstarch to the remaining 1 cup of water, mix completely, and add to the water/cinnamon mix. Cook for 5 more minutes. Add the ground coffee and stir until the mixture returns to a boil. Remove the pan from the heat, cover and allow to stand for at least five minutes.
• Strain the mixture using a fine sieve or a double layer of cheesecloth. Pour into mugs and serve while hot. Top with a few aniseeds if you like.

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.

CAFé DE OLLA

Steps:

• Place coffee and cinnamon in brew basket of coffee maker. Place piloncillo in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well mixed.
• Place strip of orange peel in each filled mug of hot coffee.