Café de Olla with Piloncillo and Cinnamon
Mexican spiced coffee: water gently warmed with piloncillo, cinnamon, clove and star anise, then steeped with dark-roast coffee and orange peel and strained.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Dissolve. Put the water, piloncillo (or brown sugar and molasses), cinnamon, cloves and star anise in the pot and warm over medium heat, stirring often, until the sugar has melted. Keep it below a boil, at a bare tremble, for 5 minutes.
- 2
Steep. Take the pot off the heat, stir in the coffee and orange peel, cover and leave for 7 minutes. Steeping off the heat keeps the coffee from turning bitter.
- 3
Strain. Pour slowly through the lined sieve into a heatproof jug, so the grounds stay behind.
- 4
Serve. Ladle into mugs while hot. A cinnamon stick in each mug is a nice touch.
Storage
Keep covered in the fridge for up to 2 days and reheat gently without boiling. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- clay pot (olla) or medium saucepan
- wooden spoon
- fine-mesh sieve lined with a coffee filter or paper towel
- heatproof jug
- mugs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 69 kcal |
| Protein | 0.3 g |
| Carbohydrate | 17.4 g |
| of which sugars | 17 g |
| of which free sugars | 17 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.1 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
