Café de Olla - Mexican Infusion
Café de Olla, or "pot coffee" in English, is a traditional Mexican beverage that is still served in certain mountainous and rural areas of this country today. The Olla is typically served in a clay cup.
Sweet and spicy, this festive coffee will undoubtedly surprise all your guests for the holidays!
Recipe for 2 people
- 2 cups of water (500 mL)
- 2 cinnamon sticks
- 40 to 50g Pinoncillo (Panela)* or 40g to 50g cane sugar (about 7 cubes)
- 30 g of Mexican coffee Guzman Feria Colorès or chocolate coffee
- 4 cloves
- 1 star anise
- Orange zest (optional)
* pinoncillo is caramelized sugar cane juice, very popular in Latin America. We can easily find some at the grocery store in the international products section.
Otherwise, cane sugar will definitely do.
- 2 Cauldrons
- 1 Sieve
- 2 Coffee cups
- Put the water, cinnamon, Pinoncillo or cane sugar and spices in a pot and put on medium heat until the Pinoncillo or cane sugar has completely dissolved. (About 7 minutes). Stir.
- Meanwhile, grind the coffee Colorès to a fairly coarse grind (equivalent to the grind of a French press coffee maker, or large grain of salt).
- When the mixture boils, turn off the heat and set aside. Pour all the coffee into the cauldron. Stir and cover.
- Leave to stand for 4 minutes, but no more than 5 minutes, pour into the second pot using a sieve.
- Serve in cups. (Garnish with a cinnamon stick, optional).