ICED CAFé DE OLLA
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico; use coconut milk to add richness and even more tropical flavor.
Provided by Rick Martinez
Categories Bon Appétit Drink Breakfast Brunch Coffee Iced Coffee Spice Cinnamon Cardamom Orange Coconut Milk/Cream Vegetarian Vegan Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes 5-8
Number Of Ingredients 9
Steps:
- Bring piloncillo, canela, cardamom, allspice, peppercorns, salt, and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes. Add orange zest; let cool.
- Strain spiced syrup through a fine-mesh sieve into a measuring glass; discard spices. (You should have about 1 cup.)
- To make 1 drink, pour 1 cup cold-brew coffee into an ice-filled glass. Stir in 2-3 Tbsp. spiced syrup; top with 2-3 Tbsp. coconut milk.
- Do Ahead: Syrup can be made 1 week ahead. Cover and chill.
CAFE MEXICANO (SPICED "CAFE DE OLLA" COFFEE)
Provided by Marcela Valladolid
Categories beverage
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, add the coffee grounds with 1 quart water, the sugar, cinnamon and orange peel. Stir to combine and bring to slow boil, stirring to dissolve sugar. Remove from the heat and let steep, covered for 5 minutes. Strain, through a fine mesh strainer, into cups and serve.
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 LA OLLA FRENCH TOAST
Cafe de la olla is a traditional way of preparing coffee in Mexico. And what better way of combining it than with a traditional breakfast item like French toast. A great twist to a classic!
Provided by Marcela Valladolid
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the bread and filling: Using a small sharp knife, cut a 2-inch-long slit in one side of each bread slice, cutting three-quarters of the way through the bread and creating a pocket for the filling.
- In a medium bowl, add the piloncillo, pecans, chocolate, coffee, orange zest and cinnamon and stir until combined. Fill the pocket of each slice of bread with some of the filling.
- For the custard: In a shallow bowl, combine the milk, cinnamon, vanilla extract and eggs and whisk until combined. Dip the bread slices into the egg mixture, making sure to coat each side of the bread and allowing the egg mixture to soak in.
- Heat a large skillet over medium-low heat. Add 1 tablespoon of butter and heat until it melts.
- Put the raw sugar on a plate, then dip the soaked bread in it, coating both sides of each slice.
- Add some of the coated bread slices to the skillet and cook on both sides until light golden brown, about 4 minutes per side. Repeat with the remaining butter and bread slices.
- Serve the French toast with chopped pecans, grated Mexican chocolate and maple syrup.
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.
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.
More about "cafe de la olla recipes"
CAFé DE OLLA RECIPE (MEXICAN SPICED COFFEE) - MEXICO IN …
From mexicoinmykitchen.com
5/5 (35)Calories 77 per servingCategory Drinks
- In a Medium saucepan, place the water, cinnamon, and Piloncillo (or brown sugar). Turn heat and simmer until the piloncillo is dissolved. About7 minutes.
CAFé DE OLLA, TRADITIONAL MEXICAN COFFEE RECIPE
CAFé DE LA OLLA + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
COMFORT ME WITH CAFé DE OLLA (OR COFFEE FROM THE POT)
From patijinich.com
AUTHENTIC CAFé DE OLLA RECIPE (WITH PICTURES) - COFFEE …
From coffeeaffection.com
CAFé DE LA OLLA RECIPE | BON APPéTIT
From bonappetit.com
4/5 (4)Servings 6
AUTHENTIC CAFé DE OLLA (MEXICAN CLAY POT COFFEE)
From maricruzavalos.com
CAFE DE OLLA (MEXICAN COFFEE) RECIPE - RECIPES.NET
From recipes.net
ICED CAFé DE OLLA RECIPES
From findrecipes.info
MEXICAN COFFEE: CAFE DE LA OLLA RECIPE HISTORY & DANGERS - PBFY
From pbfy.com
CAFé DE OLLA GRANITA | LA LECHERA
From goodnes.com
CAFé DE OLLA RECIPE + VIDEO - MUY BUENO COOKBOOK
From muybuenocookbook.com
MEXICAN CAFE DE OLLA : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
CAFé DE OLLA RECIPE – FRESH ROASTED COFFEE
From freshroastedcoffee.com
You'll also love