Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Drinks

Mexican Spiced Coffee

Cafe de Olla

 Serves 8

Recipe from Season 6 Mexico - One Plate at a Time  
 

Ingredients

Spiced Sugar Syrup
4 1/2 ounces (roughly 1/2 9-ounce cones) piloncillo, roughly chopped,
     OR 1/2 cup plus 1 tablespoon dark brown sugar
The finely chopped zest of 1 orange
1/4 teaspoon whole cloves
One 3-inch piece of cinnamon stick

3/4 cup freshly ground coffee, preferably a fairly dark-roasted Mexican one
 

Directions

Put a kettle of water on to boil.  In a medium (3-quart) saucepan combine the ingredients for the spiced sugar syrup along with 1 cups water.  Bring to a boil over medium-high heat, stirring until the sugar is dissolved.  Let steep at least 10 minutes. 

Pour through a strainer into a 48-ounce (8 cup) press pot (aka French press pot).  Top with the coffee, then fill 3/4 full with boiling water.  Allow to steep 5 minutes before pressing the filter down.  Serve right away.
 
 

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