How to make Mexican Coffee or ‘Café de Olla’
Who doesn’t like a nice hot cup of coffee? Especially in these cold winter months it’s a good way to wake up in the morning: ANY TIME is a good time for coffee!!! I was thinking of that during the Christmas Holidays how it would be nice to share another recipe with you: Mexican Coffee. My mother-in-law prepared this for me when I came to Mexico for the first time in 2001 and I immediately loved it! This coffee is prepared in a special clay pot, hence the name ‘Café de Olla’ or Coffee from the Pot. The recipe calls for ‘piloncillo‘, which is a block of raw cane sugar, but you could use mascabado sugar instead. Enjoy!!!
Ingredients for 4 cups:
- 4 cups of water
- 4 heaped tablespoons of coffee
- 125 gram or 4 ounces piloncillo or mascabado sugar
- cinnamon stick of 10 cm or 4 inches
- 5 cloves
- (optional: peel of 1/4 of an orange)
Heat the water in a saucepan and add the cinnamon and cloves. If you want, you can add the orange peel. Once it boils, add the piloncillo or mascabado sugar and leave it to dissolve. Lower the heat and add the coffee. Leave everything to boil for 5 minutes. Switch off the heat and let it stand for another 5 minutes. Sieve before serving.
Buen Provecho!!! Dancing Chef Maaike