Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Cafe de Olla
- Level: Easy
- Yield: 6 to 7 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 132
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 30
- Dietary Fiber
- 0
- Sugar
- 29
- Protein
- 2
- Cholesterol
- 3
- Sodium
- 38
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.