Recipe courtesy of
Giovanna Lamberth-Sarabia
for
Food Network Kitchen
Recipe courtesy of
Giovanna Lamberth-Sarabia
for
Food Network Kitchen
Watch how to make this recipe.
Café de Olla
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 3 to 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 226
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 55 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 17 mg
The spiced Mexican coffee known as café de olla — “pot coffee” in Spanish — isn’t well known outside of Mexico, so it feels a bit like a delicious secret. The coffee is steeped for deep flavor along with cinnamon, clove and star anise and richly sweetened with the Mexican brown sugar known as piloncillo. Piloncillo is an unrefined cane sugar sold in hard cone-shaped blocks. It’s minimally processed and so brings a toasted honey-like flavor to the coffee that mixes beautifully with the spices. The flavors are complex, but the execution is simple. Café de olla is traditionally brewed in an earthenware pot but in this version a Dutch oven or saucepan makes a fine substitute. Serve café de olla alone any time of day or enjoy it with a pastry or with your breakfast. You can also make it into a latte by adding heated milk to it and a sprinkle of ground cinnamon on top.
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 3 to 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 226
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 55 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 17 mg
Ingredients
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Directions
- Bring 4 cups of water to a boil in a medium Dutch oven or saucepan, uncovered, over medium-high heat. Reduce the heat until the water just boils. Carefully add the piloncillo, cinnamon sticks, clove and star anise. Stir occasionally with a wooden spoon for about 5 minutes. Turn off the heat, add the ground coffee and stir. Cover the pan and let the mixture steep for 7 minutes.
- Strain the coffee through a mesh strainer lined with cheesecloth. Enjoy the café de olla hot.
