Best 4 Cafe De La Olla French Toast Recipes
**Café de Olla French Toast: A Unique Fusion of Mexican and French Cuisine**
Indulge in a delightful culinary journey that seamlessly blends the vibrant flavors of Mexican café de olla with the classic comfort of French toast. This unique dish, Café de Olla French Toast, is a harmonious symphony of sweet, spicy, and aromatic notes that will tantalize your taste buds. Prepared with a flavorful custard base infused with the rich essence of café de olla, a traditional Mexican coffee spiced with cinnamon, cloves, and piloncillo (unrefined cane sugar), this French toast offers a captivating twist on a timeless favorite. Accompanied by a selection of delectable toppings, including a sweet and tangy berry compote, a creamy and indulgent café de olla whipped cream, and a sprinkle of aromatic cinnamon sugar, this dish promises an unforgettable brunch or breakfast experience.
CAFé DE OLLA RECIPE
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
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
CAFE DE OLLA
Steps:
- Bring the water to a boil, the add the cinnamon, cloves, sugar, and chocolate. When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes.
- Serve the coffee in an earthenware pot with a ladle.
CAFE DE OLLA
Provided by Food Network
Yield 6 to 7 servings
Number Of Ingredients 5
Steps:
- In a nonreactive saucepan, combine 4 cups of water with the sugar, cinnamon, and anise seeds. Bring slowly to a boil over medium heat, stirring to melt the sugar. Stir in the coffee, remove from the heat, cover and allow to steep for 5 minutes. In a small saucepan, heat the milk over medium-high heat and whisk until frothy. Do not leave unattended. Strain the coffee through a fine sieve into small cups and serve immediately, with the frothed milk on the side.
CAFé DE OLLA
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
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.
Tips:
- For a crispy crust, use day-old bread.
- If you don't have day-old bread, you can toast fresh bread in the oven before making the French toast.
- Use a heavy-bottomed skillet or griddle to prevent the French toast from sticking.
- Don't overcrowd the skillet or griddle. Cook the French toast in batches if necessary.
- Cook the French toast over medium heat. This will help it cook evenly without burning.
- Flip the French toast only once. Flipping it too often will make it tough.
- Serve the French toast immediately with your favorite toppings.
Conclusion:
Cafe de la Olla French toast is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a special occasion or a lazy weekend morning. With its crispy crust, soft and fluffy interior, and warm, cinnamon-sugar flavor, this French toast is sure to please everyone at the table. So next time you're looking for a new way to enjoy French toast, give Cafe de la Olla French toast a try. You won't be disappointed!
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