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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Yield:: 6 to 7 servings

Level:: Easy

Ingredients

6 to 7 ounces piloncillo (Mexican cones of raw sugar), or 1 cup packed dark brown sugar and 2 teaspoons molasses
2 cinnamon sticks
1/2 teaspoon anise seeds
1 cup (3 ounces) Viennese-roast coffee, medium to coarse grind
2 cups low-fat milk

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, remove from the heat, cover and allow to steep for 5 minutes. In a small saucepan, heat the milk over medium-high heat and whisk until frothy. Do not leave unattended. Strain the coffee through a fine sieve into small cups and serve immediately, with the frothed milk on the side.

My Private Notes

Name: Cafe de Olla
Yield: 6 to 7 servings
Ingredients: 6 to 7 ounces piloncillo (Mexican cones of raw sugar), or 1 cup packed dark brown sugar and 2 teaspoons molasses; 2 cinnamon sticks; 1/2 teaspoon anise seeds; 1 cup (3 ounces) Viennese-roast coffee, medium to coarse grind; 2 cups low-fat milk