An Introduction
Café de Olla is a traditional Mexican coffee recipe, named after the use of a clay pot. It is very sweet but manages to combine a couple key ingredients into a delicious mixture, particularly Mexican brown sugar called piloncillo, and cinnamon. Cook this over a stovetop and pair it with a spicy breakfast for a perfect counterbalance.
What you’ll Need:
Clay (or metal) pot
Piloncillo (or brown sugar)
Cinnamon sticks
Whole coffee beans
Coffee grinder
Filtered water
Coffee mug
Brew Time
20 min
Servings
4 cups
Step 1
Add 4 cups of filtered water, 3 ounces of a piloncillo cone or brown sugar, and a cinnamon stick to the clay pot, or alternatively stainless steel if you don’t have clay.
Step 2
Turn on the stove at medium-high heat until the piloncillo dissolves. Grind approximately 4 tablespoons of coffee while you wait.
Step 3
Once the piloncillo dissolves and the water starts boiling, add the coffee grounds, and stir well.
Step 4
Cover the pot and turn off the flame, leaving the coffee to sit for about 5 minutes. Use a ladle to scoop out the coffee and pour it through a colander or strainer into the cup.
Step 5: Enjoy!
Featured Breakfast Pairing from Low Key Cooking
Green Chile Hash
Add a Mexican coffee recipe to a Mexican-style breakfast and you’ll almost think you were there. The sweetness of café de olla perfectly counterbalances the spiciness of the green hatch chile to guarantee that this powerhouse breakfast will kickstart your morning with a rush of sensations. Don’t wait another day, just try it already!
Visit Low Key Cooking for the recipe.