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6 tablespoons ground coffee (preferably dark roast) 6 cups water. 4-8 ounces piloncillo (or 3 ounces brown sugar) 1-2 cinnamon sticks. 2 cloves. 1 anise star. 1. Boil the Piloncillo With the Spices. Fill your olla de barro (or a medium-sized saucepan) with water, and bring it to a boil.

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1. Heat your flavorings. Add your water, cinnamon, and piloncillo to the pot. Also, add any other spices or orange peel if using. Place over medium-high heat until the water comes to a gentle boil and the piloncillo is dissolved. You'll probably need to stir the mix occasionally to break down any lumps in the sugar.

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The café de olla is a historic Mexican coffee beverage made by combining spices and coffee in a clay pot. The exact recipe used for the drink will generally vary from family to family, and is passed down through generations. The beverage was supposedly invented during the Mexican Revolution in the early 20th century for the country's soldiers.

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Instructions. In large olla or saucepan, combine 4 cups (1 L) of water, the cinnamon stick, and piloncillo. Cover and bring to a boil. 4 cups water (1 liter), 1 small to medium cinnamon stick, ½ cone (3 oz) piloncillo or ⅓ cup brown sugar. Once the piloncillo has dissolved and the water is boiling, add the ground coffee and remove from the heat.

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Café de olla (lit. 'pot coffee') is a traditional Mexican coffee beverage. [1] [2] To prepare café de olla, it is essential to use a traditional earthen clay pot, as this gives a special flavor to the coffee. This type of coffee is principally consumed in cold climates and in rural areas. In Mexico, a basic café de olla is made with ground.

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Directions. In a nonreactive saucepan, combine 4 cups of water with the sugar, cinnamon, and anise seeds. Bring slowly to a boil over medium heat, stirring to melt the sugar. Stir in the coffee.

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Table of Contents. Café de olla is a Mexican traditional beverage made of ground coffee, cinnamon, and piloncillo. The recipe takes its name from the utensil where it is prepared, a clay pot ( olla de barro, in Spanish). This hot drink has a unique and distinct taste profile, characterized by a combination of earthy spices and sweet flavors.

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2. Place the sugar, cinnamon, star anise, cloves and water in your container and cook until it boils and the sugar dissolves. If you don't have any piloncillo, you can use hard-packed brown sugar. 3. Turn the heat off and spoon in your favorite Latin American ground coffee. Stir and cover.

FileCafé 001 L.D.jpg Wikimedia Commons

Traditionally this recipe is made using a clay pot giving it a very unique flavor, but it isn't necessary. So I'm going to show you how to make this authenti.

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Step 1. Combine all ingredients in heavy large nonreactive saucepan. Bring to boil over high heat, breaking up piloncillo to help dissolve. Remove from heat. Let settle 10 minutes. Strain coffee.

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Step 1. Bring piloncillo, canela, cardamom, allspice, peppercorns, salt, and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes. Add orange zest; let cool.

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Bring mixture to a boil. 3. Turn heat off and skim the foam off the top of the mixture. 4. Stir in coffee grounds and let soak for 5 minutes with heat off — remove from heat if necessary to ensure the mix doesn't return to a boil. 5. Strain coffee using a fine strainer or cheesecloth.

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Add the peel. Throw the orange peel into the water and stir it around for 1 minute. You can even press the peel against the walls of the pot with a wooden spoon to try and release more flavor. Add the cinnamon stick. Add the piloncillo. Place the whole clove, star anise, cardamom, and piloncillo in the pot.

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Preparation. 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.

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How to Make Traditional Mexican Coffee. 1. Simmer the Spic es. Begin by adding 1 quart of filtered water (4 cups) to a medium pot or olla de barro. Add in 2 whole cloves, 1 medium stick of cinnamon (or half of a large one), and 2 ounces of piloncillo (about ¼ cup). The small cones of piloncillo are about 1 ounce each, or you can grate a larger.