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Mexican Cafe de Olla

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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.
  • PrepN/A |
  • TotalN/A |
  • Serves 4

Ingredients

    • 4 cups water
    • 1/2 cup piloncillo (or dark brown sugar)
    • 4 cinnamon sticks (canella, a shaggier, flavorful )
    • 2/3 cups freshly ground, dark roasted, coffee beans.
    • Aniseeds (optional)

Instructions

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.
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