CAFé DE OLLA
Café de Olla is a traditional Mexican coffee spiced with cinnamon, cloves, star anise and sweetened with piloncillo. Serve black or with milk.
Provided by Isabel Eats
Categories Drinks
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 cup, Calories 73 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 1 g, Sugar 18 g
NATALIE'S RECIPE
Number Of Ingredients 6
Steps:
- Boil water, cinnamon, star anise, cloves and sugar in a container until it boils. You should have a spicy, fragrant tea. Turn off the heat and spoon in coffee. Stir, cover and steep for at least five minutes. Ladle the coffee through a cheesecloth and a strainer. Serve.
MEXICAN COFFEE
Provided by Rachael Ray : Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place coffee, cocoa and cinnamon in a filter for coffee brewing. Make 4 cups of brewed mocha-cinnamon coffee. Pour a shot of coffee liquor in the bottom of a coffee mug. Pour in a serving of brewed mocha-cinnamon Mexican coffee. Top off the mug with a generous swirl of whipped cream and garnish with another sprinkle of cinnamon. Repeat for desired number of mugfuls!
MEXICAN COFFEE (CAFé MEXICANO)
Posted for the Zaar World Tour 2006-Mexico. This drink is so yummy and definitely warms you up on a cold day.
Provided by Bayhill
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place Kahlúa, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill with hot coffee. Stir to blend. Top with sweetened whipped cream.
Nutrition Facts : Calories 156.4, Fat 0.6, SaturatedFat 0.3, Cholesterol 0.1, Sodium 24, Carbohydrate 17.3, Fiber 0.2, Sugar 15.3, Protein 0.3
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.
CAFé MEXICANO (MEXICAN COFFEE)
Traditionally this is made with a flambé finish. But I don't always have the patience (or torch or lighters) to flambé it in the end. But the flambé finish really does add a nice touch to this drink, if you're so inclined.
Provided by Vickie Parks
Categories Hot Drinks
Time 10m
Number Of Ingredients 7
Steps:
- 1. Dip rim of a hot-beverage mug (like an Irish Coffee mug) in water, then dip in sugar to coat the rim. Put the glass over a flame for several seconds to caramelize the sugar.
- 2. Add tequila and coffee liqueur to mug, and if desired flambé momentarily with a torch.
- 3. Add strong, hot coffee to the mug. Top with a dollop of whipped cream, and dust with ground cinnamon. Serve hot.
MEXICAN-STYLE SWEETENED BLACK COFFEE (CAFé DE OLLA)
Steps:
- Bring water, brown sugar, molasses, and cinnamon sticks to a boil in a 4-quart pot over moderate heat, stirring occasionally until sugar is dissolved. Stir in coffee and boil 5 minutes. Pour through a fine-mesh sieve into a heatproof pitcher or clean pot, discarding coffee grinds and cinnamon sticks.
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