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Cafe


CAFE DE OLLA
Cafe de Olla con Canela y Piloncillo
Serves 6

INGREDIENTS
6 cups water
6 tbsp coarsely ground dark roasted coffee
4 oz piloncillo (can substitute for brown sugar)
1 cinnamon stick

TO PREPARE
Heat the water in a pot set over medium heat (using a clay pot is the traditional way to prepare it and it gives it a very unique flavor, but it isn’t necessary). When the water comes to a boil, lower the heat and add the coffee, piloncillo, and a cinnamon stick.

Simmer for 5 to 10 minutes, stirring until the piloncillo dissolves. Remove from the heat, let it stand covered for 5 to 10 minutes and strain before serving. Alternatively, you may remove the cinnamon and use a French press to strain the coffee as well.


January 7, 2010
Cafe de Olla

As we returned from our 10 day vacation to Mexico this December and walked out of the Dulles airport, I felt my bones freeze. Say what? I told my husband, I think I am turning around and catching the next flight back to Mexico.

Now we are home, with the heating so high it seems we moved to the Equator. And I admit that the cold and especially the snow, which I am watching right this minute through my kitchen window starting to magically fall from the night sky, is one of the things I love about living in the Eastern United States. We can experience the full change of seasons.

So instead of complaining, this is what I do: I take out my Piloncillo, or brown sugar, my bark of Ceylon or True cinnamon, some dark roasted coffee and make myself a Café de Olla.

Continue reading Comfort me with Café de Olla (or Coffee from the Pot)


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