Mexican Cafe de Olla
An earthy mixture of Viennese-roast coffee, cinnamon, aniseeds, and piloncillo (Mexican dark brown sugar).   This drink is traditionally prepared in a earthenware pots called Ollas. The earthenware lends some of the special flavor to this drink.

Serves: 4

I N G R E D I E N T S
4 cups water
1/2 cup piloncillo (or dark brown sugar)
4 cinnamon sticks (canella, a shaggier, flavorful cinnamon)
2/3 cups freshly ground, dark roasted, coffee beans.
Aniseeds (optional)

I N S T R U C T I O N S 
Heat the water, sugar and cinnamon in a medium saucepan, stirring frequently.  Bring the mixture to a boil  making sure to stir until the sugar is dissolved. Continue to boil for 20 minutes until the mixture is reduced by a quarter.  Add the ground coffee and stir until the mixture returns to a boil.  Remove the pan from the heat, cover and allow to stand for at least five minutes.  Strain the mixture using a fine sieve or a double layer of cheesecloth.  Pour into mugs and server while hot. Top with a few aniseeds if you like.