Cafe Mexicano (spiced "cafe de olla" coffee)
- Preparation Time10 mins
- Cooking Time5 mins
- Serves4
- DifficultyEasy
150g ground dark roasted coffee, medium to coarse grind
1L water
1 cinnamon stick
1 (7cm) piece orange peel
140g piloncillo or 1 cup packed dark brown sugar
In a medium saucepan over medium heat, add the coffee grounds with one litre of water, the sugar, cinnamon and orange peel. Stir to combine and bring to slow boil, stirring to dissolve sugar. Remove from the heat and let steep, covered for five minutes. Strain, through a fine mesh strainer, into cups and serve.
Cook's Note: Piloncillo is often used in Mexican cuisine to sweeten drinks or desserts. It is unrefined cane sugar, usually found in the shape of small cones.
Cook's Note: Piloncillo is often used in Mexican cuisine to sweeten drinks or desserts. It is unrefined cane sugar, usually found in the shape of small cones.
