Recipe courtesy of Mary Sue Milliken and Susan Feniger

Cafe de Olla

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  • Level: Easy
  • Yield: 6 to 7 servings
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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


  1. 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.