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

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

CAFé DE OLLA

Café de Olla image

Made in batches and served hot, sweet and scented with cinnamon and other spices, Café de Olla is traditionally brewed in an olla de barro, a tall clay pot. When making Café de Olla, choose quality, dark roast coffee and, if possible, grind it fresh. Second, seek out piloncillo - unprocessed, unrefined cane sugar named after the shape of the mold that is traditionally used to make it - for a richer, deeper, more caramelized flavor. If you don't have access to piloncillo, use dark brown sugar and add a half to a full teaspoon of molasses. Lastly, take care to never allow the liquid to come to a boil, which can burn the coffee and make the final drink acidic. Serve as is, or set a bottle of tequila, rum, whiskey, cognac or amaro on the table and let drinkers add their chosen spirit to taste. If you have extra Café de Olla, store it in a covered container in the refrigerator and reheat or serve iced.

Provided by Rebekah Peppler

Categories brunch, cocktails

Time 20m

Yield 6 cups

Number Of Ingredients 7

Ingredients

4 ounces piloncillo (or use a scant 1/2 cup dark brown sugar plus 1/2 teaspoon molasses)
2 small cinnamon sticks, preferably Mexican cinnamon
2 whole cloves
1 star anise (optional)
1/2 cup freshly ground (medium-grind) dark roast coffee
2 (3-inch-long) orange peels (optional)
Spirit of your choice (rum, bourbon or rye whiskeys, cognac or amaro), optional

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.