Best 5 Café De Olla Recipes
**Café de Olla: A Traditional Mexican Coffee Delight**
Café de Olla is a classic Mexican coffee drink that combines rich coffee, aromatic spices, and a hint of sweetness. This comforting beverage is a staple in Mexican households and a popular choice for gatherings and celebrations. Its unique flavor profile is achieved by simmering coffee grounds with cinnamon, cloves, and piloncillo (unrefined cane sugar) until the flavors meld together. Café de Olla is traditionally prepared in a clay pot called an olla, which gives it an earthy, rustic charm. Variations of this delightful coffee include adding other spices like star anise or ginger, or using different types of sweeteners like brown sugar or honey. Some recipes even incorporate a splash of alcohol, such as rum or brandy, for an extra kick. Whether you prefer it simple or with a twist, Café de Olla is a delightful treat that captures the essence of Mexican culture and hospitality.
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
NATALIE'S RECIPE
Number Of Ingredients 6
Steps:
- Boil water, cinnamon, star anise, cloves and sugar in a container until it boils. You should have a spicy, fragrant tea. Turn off the heat and spoon in coffee. Stir, cover and steep for at least five minutes. Ladle the coffee through a cheesecloth and a strainer. Serve.
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.
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.
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:
- Use a heavy-bottomed pot to evenly distribute heat and prevent scorching.
- Toast the cinnamon sticks and cloves in a dry skillet to enhance their flavor.
- Use fresh, ripe piloncillo for the best flavor. If you can't find piloncillo, you can substitute dark brown sugar.
- Don't boil the coffee. Bring it to a simmer and then reduce the heat to low.
- Let the coffee steep for at least 15 minutes before serving. This will allow the flavors to develop.
- Serve café de olla with warm milk or cream and a sprinkle of cinnamon.
Conclusion:
Café de olla is a delicious and traditional Mexican coffee drink that is perfect for any occasion. It is easy to make and can be enjoyed hot or cold. With its rich flavor and unique spices, café de olla is a surefire hit with coffee lovers of all ages.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
