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.
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.
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.
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