Café de Olla
8 cups water
6 tablespoons coarsely ground dark-roasted coffee beans
8 tablespoons grated or finely chopped piloncillo or dark brown sugar, or to taste
1 ceylon or true cinnamon stick
Bring the water to a rolling boil in a pot. Reduce the heat to low and add the coffee, piloncillo and cinnamon stick. Simmer partially covered for about 10 minutes, stirring occasionally, then turn off the heat and let sit, covered, for 5 minutes.
Strain through a fine sieve or cheesecloth and serve. Alternatively, remove the cinnamon stick and pour the drink into a French press; press down on the plunger and serve.
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This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. Mixologist extraordinaire Derek Brown shows Pati how to make one of his signature cocktails, and she uses tequila to ignite a main dish.
COFFEE FLAN WITH TEQUILA WHIPPED CREAM
Flan de café con crema batida al tequila
Makes about 10 individual flans
For the Flan:
1 cup sugar
1 14oz can La Lechera sweetened condensed milk
1 12oz can evaporated milk
1 cup whole milk
6 large eggs
1 teaspoon pure vanilla extract
1 tablespoon Mexican instant coffee, dissolved in 1 tablespoon boiling water
For the Whipped Cream:
1 1/2 cups cold heavy cream
1 tablespoon confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 tablespoons white or silver tequila
To Prepare the Flan:
In a heavy medium saucepan, cook the sugar over medium heat, stirring frequently, until melted and golden brown, 6 to 8 minutes. Quickly pour the caramelized sugar syrup into individual molds. Set aside. Preheat the oven to 350 degrees.
Place all three milks, the eggs, vanilla and coffee in a blender. Mix until completely blended and smooth. Pour into the caramel-lined molds or ramekins. Set the molds into a larger baking dish or pan. Carefully pour boiling water (it is very important that the water already be very hot) into the larger holding pan up to at least half the height of the molds. Place on the middle rack of the oven.
Bake, uncovered, about 40 minutes, or until the center comes out moist but clean. Remove the individual molds from the water bath and let them cool completely. Refrigerate the molds, covered with plastic.
To serve, run a thin knife around the edge of the pan between the custard and the pan. Invert the flans onto plates to unmold them. Carefully lift up the molds to allow the syrup to run over the flan.
To Prepare the Whipped Cream:
Whip the cold cream in the bowl of an electric mixer. When it starts to hold peaks, add the confectioners’ sugar, vanilla, and tequila. Continue to whip until it forms stiff peaks. Serve flan with a generous dollop of whipped cream; serve cold.
TORITOS: PEANUT AND VANILLA APERTIF
Torito: Bebida de Cacahuate y Vainilla
2 12 oz cans evaporated milk
1 14 oz can La Lechera sweetened condensed milk
3/4 cup cane liquor (aguardiente de caña), or rum, more or less to taste
3/4 cup smooth peanut butter (or espresso if you want to make it coffee flavored)
1 tsp vanilla extract
Ice, to taste
Place the cane liquor, evaporated milk, condensed milk, peanut butter and vanilla extract in the blender and puree until smooth. Transfer to a jar, cover and refrigerate until chilled.
Alternatively, you may also pour directly over ice cubes or add some ice cubes to your blender and make it a Frappé! In any case, serve very cold.
NOTE: There are different Torito flavors. To make coffee Toritos, substitute peanut butter for a cup of strong coffee and add more sugar to taste. To make fruit Toritos, substitute peanut butter for about 2 cups of guaba or mango (or any fruit of your choice) pulp, and sugar to taste.
CAFE DE OLLA
Cafe de Olla con Canela y Piloncillo
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.
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.
Continue reading Comfort me with Café de Olla (or Coffee from the Pot)
Comfort me with Café de Olla (or Coffee from the Pot)