Mexican Cafe De Olla Decaf Recipes

CAFé DE OLLA RECIPE

Steps:

• In a Medium saucepan, place the water, cinnamon, and Piloncillo (or brown sugar). Turn heat and simmer until the piloncillo is dissolved. About7 minutes.
• When the water starts boiling, add the coffee, turn the heat off and stir.
• Cover the pot and let steep for 5 minutes. Pour through a strainer to serve.

CAFé DE OLLA

Steps:

• In a medium olla or pot, add water, piloncillo, cinnamon sticks, cloves and star anise pod.
• Place over medium-high heat and stir often until the piloncillo completely dissolves and the water comes to a boil.
• Remove the pot from the heat. Add the ground coffee, stir to combine, and cover. Let the coffee steep for 6 minutes for regular strength coffee or 8 minutes for extra-strength strength coffee.
• Pour the coffee through a fine mesh strainer or cheesecloth into a coffee mug and serve.
• Enjoy as is or add some milk for a cafe con leche.

MEXICAN CAFE DE OLLA-DECAF!

Steps:

• Heat 3 cups of the water, sugar and cinnamon in a medium saucepan, stirring frequently. Bring the mixture to a boil, making sure to stir till the sugar dissolves. Turn the heat down to medium and simmer, stirring frequently, for 20 minutes until the mixture is reduced by a quarter. The last 5 minutes, add the 1 tbls. cornstarch to the remaining 1 cup of water, mix completely, and add to the water/cinnamon mix. Cook for 5 more minutes. 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 serve while hot. Top with a few aniseeds if you like.

CAFE MEXICANO (SPICED "CAFE DE OLLA" COFFEE)

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.

CAFé DE OLLA (MEXICAN SPICED COFFEE)

Steps:

• Combine water, piloncillo, cinnamon sticks, anise and cloves in medium saucepan.
• Heat over medium-high heat, stirring occasionally, until boiling.
• Reduce heat to low; cover.
• Cook for 15 minutes.
• Remove from heat; stir in coffee granules. Cover; steep for 5 minutes.
• Heat evaporated milk in small saucepan over medium-high heat.
• Whisk constantly until milk is frothy and just comes to a boil.
• Remove from heat.
• Strain coffee through a fine sieve into individual serving cups.
• Serve immediately with frothed milk on the side.

CAFé DE OLLA

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.