Cafe de Olla
Recipe from Season 6, Mexico—One Plate at a Time
INGREDIENTS
- Spiced Sugar Syrup
- 4 1/2 ounces (roughly 1/2 9-ounce cone) 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
- 1 3-inch piece of Cinnamon Stick
- 3/4 cup freshly ground coffee, preferably a fairly dark-roasted Mexican one
INSTRUCTIONS
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.
