A fair warning: once you start adding cinnamon and piloncillo to your coffee, it’s hard to go back to your regular pot without cinnamon ever again. De olla means “clay pot,” referring to the original vessel used to brew this coffee, and that’s the inspiration for the warm flavors of this coffee. It warms you right up at first sip, and the deep sweetness complements chilaquiles and pan dulce equally. If you don’t have a sweet tooth, reduce the amount of sugar by half.
In large saucepan, combine
Once the piloncillo has dissolved and the water is boiling, add the ground coffee and remove from the heat. Allow to steep for 10 minutes. Pass through a double-mesh strainer and serve. With milk, if you’d like.
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