I’m slightly addicted to coffee. Forget crack. It’s got nothing on coffee. Every morning, I must have a cup. If not, it ain’t pretty. My mother never gave us coffee as a kid. She’s never been a coffee drinker. It would stunt our growth, she said. (No wonder I’m not 7 feet tall). My grandmother, on the other hand, was a big time coffee drinker – a veritable coffee connoisseur. Maybe that’s where I get it from? In my teens, I visited my aunt in Mexico City. It was the first time I ever had Café de la Olla. It was just a little sip, but it was enough to get me hooked on this delicious drink.
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Not everyone uses cloves but whole cinnamon is a must to make Café de la Olla. Stick with the stick. None of that powdered cinnamon stuff. I’ve seen recipes with powdered cinnamon. This is not traditional, but I get it. When you need your coffee fix, you’ll take anything even coffee from a shady vending machine at a low-end car dealership. My friends, you don’t know where that machine has been…
Café de la Olla is a traditional coffee drink from Mexico. It goes perfectly with pan dulce and a great way to start the day, or a pick-me-up at any part of the day. Warning: This stuff is almost as addictive as binge watching your favorite Netflix show… minus the eye strain. Hope you enjoy!
- 8 cups of water
- 1 cup ground coffee (about 2½ ounces)
- 1 5-ounce piloncillo cone (or 1 cup brown sugar)
- 1 whole cinnamon stick
- 3-4 whole cloves (optional)
- Combine all the ingredients in a stockpot.
- Bring to boil over high heat, breaking up the piloncillo to help dissolve.
- Remove from heat.
- Let sit for 5 minutes.
- Strain through a fine strainer.
- Pour the coffee into cups.