UPDATE-March 1, 2015
This one from the archives for the last day of our culinary wanderings through Guadalajara, Mexico. Lucia Ciattaglia of Torta di Rose has been our lovely tour guide for this part of our journey of the World Culinary ABC.
A warming coffee from our neighbors south of the border, cafe de olla is infused with cinnamon, brown sugar, a smidgen of molasses and a dark roast coffee but not as hearty as espresso. Left to steep briefly, the hot coffee is then strained into cups. An olla is an unglazed earthenware jar commonly used for storage, cooking food and beverages, or as a container for water.
Spices vary, so if you like anise or cloves, by all means add it. Piloncillo a Mexican brown sugar is traditional, but dark brown sugar is acceptable. This coffee can also become a cold drink laced with a coffee liqueur and topped with whipped cream.
Cafe de Olla
1-3/4 pints water
5 ounces dark brown sugar or piloncillo
1 teaspoon molasses
1/2 cinnamon stick
2 ounces dark-roast coffee, (French or Viennese) medium grind
Place the water, sugar, molasses and cinnamon stick in a pan and bring to a boil slowly, stirring to dissolve the sugar and molasses. When the mixture reaches a boiling point, stir in the coffee, remove from heat, cover and steep for five minutes. Using a sieve and a coffee filter, strain into mugs and serve hot. Serves 4.
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