Pot-Brewed Coffee with Raw Sugar and Spices (CafÃ© de Olla)

Today, Mexico's best coffee is ripened and dried along the roadways in the cloud-blanketed highlands of Chiapas and over through Veracruz and Oaxaca. The prime beans are usually roasted a little darker than ours — almost a Viennese roast — and they brew a nice, medium-bodied liquid with some spunk. They tell me it's the second-class beans that get roasted darker, to a mahogany black with a shining sugar coat. The steam-powered espresso machines in the city cafeterÃas extract a trio of ethnic brews: espresso, straight, foamy and Italian; cafÃ© con leche, mixed with hot milk, French-style (but so common one would mistake it for purely Mexican); or americano, simply diluted with water. The more rural brew leans toward the Spanish, the history books say, but it seems like a Mexican-flavored campfire version to me. CafÃ© de olla at its best is pot-boiled in earthenware with molassesy piloncillo sugar and spices like cinnamon, anise or cloves. These days, many traditional city restaurants offer the dark, delicious drink more regularly, served in old-fashioned earthenware mugs at the end of the meal.

Preparing Time: -
Total Time: -
Served Person: Makes 4-5 servings

Mexican Coffee Non-Alcoholic Dessert Low Sodium Anise Cinnamon Drink

2 inches cinnamon stick

Carbohydrate 20 g(7%)
Fat 0 g(0%)
Fiber 1 g(2%)
Protein 0 g(0%)
Saturated Fat 0 g(0%)
Sodium 10 mg(0%)
Calories 78

Preparation Boiling and steeping: In a noncorrosive pan, combine 1 quart water, the sugar, cinnamon and optional aniseed. Bring slowly to a boil, stirring to melt the sugar. Stir in the coffee, remove from the fire, cover and steep for 5 minutes. Straining: Strain the coffee through a fine-mesh sieve into cups or mugs and serve immediately. Authentic Mexican: Regional Cooking from the Heart of Mexico

Pot-Brewed Coffee with Raw Sugar and Spices (CafÃ© de Olla)

Ingredients

Nutrition facts