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Recipe courtesy of Marcela Valladolid

Cafe Mexicano (Spiced "cafe de olla" coffee)

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

Directions

  1. In a medium saucepan over medium heat, add the coffee grounds with 1 quart water, the sugar, cinnamon and orange peel. Stir to combine and bring to slow boil, stirring to dissolve sugar. Remove from the heat and let steep, covered for 5 minutes. Strain, through a fine mesh strainer, into cups and serve.  

Cook’s Note

*Piloncillo is often used in Mexican cuisine to sweeten drinks or deserts. It is unrefined cane sugar, usually found in the shape of small cones.

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