Café de Olla

Preparation info

  • Difficulty

    Easy

  • Makes

    4 cups

    .

Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Café de olla is also great as a float, topped with a scoop of vanilla ice cream. Piloncillo is raw cane sugar, molded and sold in cones. It has a mild molasses flavor; raw sugar or brown sugar may be substituted.

Ingredients

  • 5 cups water
  • 4 large cinnamon sticks
  • 6 whole cloves
  • 4 star anise
  • 1 cone piloncillo sugar (or ½ cup firmly packed brown sugar)
  • ¾ cup ground espresso coffee beans, regular or decaffeinated

Method

Combine the water, spices, and sugar in a small saucepan. Bring slowly to a boil over medium heat, stirring occasionally to break up the sugar. Reduce the heat and simmer gently, without stirring, for 30 minutes. Remove from the heat, stir in the coffee, cover, and steep for 5 minutes. Line a sieve with a coffee filter and strain the coffee through it. Serve hot or, for iced coffee, store in the refrigerator, covered, for up to 1 week.