Café de Olla
This week, let’s take a little trip to Mexico with this Café de Olla.
Portions: 1 small coffee or 1 very large coffee
You will need the following ingredients:
- 2 cups (500 ml) of water
- 1 small cinnamon stick
- 2 cloves
- 1.59 ounces (45 g) piloncillo (or cane sugar if you don’t have any)
- 1 c. tbsp orange zest
- 1.05 ounce (30 g) ground strong coffee
Steps:
- In a pot, put the water, cinnamon and piloncillo.
- Bring to a boil, with a spoon stir the water to dissolve the piloncillo.
- Reduce the heat and simmer for 5 minutes.
- Add zest and coffee, and simmer for 5 minutes.
- Remove from the heat and simmer for 5 minutes.
- Pour into a cup while filtering the coffee.
- Enjoy and subscribe.
Cette semaine, faisons un petit voyage au Mexique avec ce Café de Olla.
Portions: 2 petits café ou 1 très grand café
Vous aurez besoin des ingrédients suivant:
- 2 tasses (500 ml) d'eau
- 1 petit bâton de cannelle
- 2 clous de girofle
- 1.59 once (45 g) de piloncillo (ou de sucre de canne si vous en avez pas)
- 1 c. à soupe de zeste d'orange
- 1.05 once (30 g) de café corsé moulu
Étapes:
- Dans un chaudron, mettre l'eau, la cannelle et le piloncillo.
- Porter à ébullition, avec un cuillère brasser l'eau pour dissoudre le piloncillo.
- Réduire le feu et laisser mijoter 5 minutes.
- Ajouter zeste et le café, et laisser mijoter 5 minutes.
- Retirer du feu et laisser mijoter 5 minutes.
- Versez dans une tasse en filtrant le café.
- Savourez et abonnez-vous.
#cafe #mexicanrecipes #veganbreakfast #coffeerecipe #fyplemon8
Café de Olla is more than just a drink; it's a warm cultural experience from Mexico that combines aromatic spices and rich coffee to create a comforting brew. When I first tried making this at home, I found that using piloncillo—a traditional unrefined cane sugar—adds a deep molasses flavor that really sets it apart from regular coffee sweetened with white sugar. If you don't have piloncillo, cane sugar is a good alternative, but for the most authentic taste, seek out piloncillo at Latin markets or specialty stores. The preparation is simple but rewarding. Boiling the cinnamon stick and cloves with the water infuses the liquid with spicy warmth, while simmering with coffee grounds allows the flavors to meld beautifully. Adding a tablespoon of orange zest brings a bright citrus note that balances the sweetness and spices wonderfully. One tip I learned from making Café de Olla is to steep the coffee off the heat for a few minutes after simmering; this step deepens the flavor without making the coffee bitter. Filtering well before pouring ensures a smooth cup free of grounds. This drink is perfect for slow, relaxing mornings or as an inviting afternoon treat. It pairs exceptionally well with vegan breakfast items such as sweet breads or fruit. Plus, since it’s naturally vegan, it’s an inclusive option for plant-based lifestyles. If you enjoy experimenting with coffee recipes, consider trying variations by adding star anise or a pinch of nutmeg for extra layers of flavor. Serve in a rustic mug to embrace the traditional vibes. Overall, Café de Olla is a delicious and heartwarming recipe that brings a taste of Mexican culture right into your kitchen. Give it a try and enjoy the cozy, spicy aroma filling your home!
