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Mexican Coffee |
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Serves: 4 Print this Recipe(Café de Olla) Category: Coffee and Hot Chocolate Traditional Mexican coffee is brewed with cinnamon, cloves, and hard cones of brown sugar called piloncillo. Coffee lovers enjoy this sweet brew at home, and in restaurants and coffee houses all over Mexico. Drink it for breakfast, during marienda (Mexico's coffee, tea, and sweets break), or at the end of a Mexican meal. Piloncillo can be purchased here in Latin- American markets and the Mexican section of many supermarkets. 4 cups water 1/2 cup packed dark brown sugar or 4 small (1-ounce) cones of piloncillo 2 sticks cinnamon (Mexican canela or Ceylon variety preferred) 3 whole cloves 3/4 cup coarsely ground dark roast coffee Put the water in a medium saucepan and add the sugar, cinnamon, and cloves. Bring to a boil, stirring, until the sugar is melted, about 5 minutes. Stir in the coffee, and remove the pan from the heat. Cover, and let steep 8 minutes. Strain the coffee through a coffee filter or a fine-mesh strainer into a heatproof coffee server. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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