The café de olla, a traditional Mexican coffee beverage. It gets its name from the clay pot (olla is Spanish for “pot”) used to brew the drink. The earthy materials that make up the pot are said to give this popular Mexican beverage its particular taste. This drink is often served in small mugs made from the same clay as the pot it brews in. What makes this drink significant is that the coffee. Brewed right alongside cinnamon sticks and piloncillo, an unrefined cane sugar popular in Mexico. Also this drink is steeped in Mexican tradition but quickly growing in popularity in the United States.
Café de Olla (Mexican Coffee)
- Small pot or saucepan
- lidFine-mesh strainer or cheesecloth
- 8 ounces water
- 1⁄2 cinnamon stick
- 2 tablespoons piloncillo or dark brown sugar
- 1 tablespoon fresh medium-coarse ground coffee a dark Mexican roast works best fortraditional flavor
- In a small saucepan, bring the water to a boil over high heat. Add the cinnamon stick andpiloncillo. Cook, stirring until the piloncillo dissolves.
- Add the coffee grounds and stir. Remove the pan from the heat, cover it, and let steep for 5 to10 minutes, depending on how strong you like your brew.
- Using a fine-mesh strainer, strain the coffee into a mug.
RECIPE TIP: To make this drink even more flavorful, add 1⁄2 clove of star anise to the water with the cinnamon and sugar.