Café de Olla

Name: Café de Olla
Total time: 20 min
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

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Total: 20 minutes

Servings: 6

Author : Rebekah Peppler

cinnamon coffee piloncillo

Ingredients

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4 ounces piloncillo (or use a scant 1/2 cup dark brown sugar plus 1/2 teaspoon molasses)2 small cinnamon sticks, preferably Mexican cinnamon2 whole cloves1 star anise (optional)1/2 cup freshly ground (medium-grind) dark roast coffee2 (3-inch-long) orange peels (optional)Spirit of your choice (rum, bourbon or rye whiskeys, cognac or amaro), optional

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Instructions

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Step 1

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.

Step 2

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.