I was very lucky to be a guest at an early dinner over at Casa Daisy Martinez (I’ll tell you more about that in the next post) yesterday and had the most amazing cup of coffee. “Cafe de Olla” (translated: coffee from a clay pot) is one of Mexico’s favorite breakfast drinks. The sweet, cinnamon scented coffee made with ingredients such as unsweetened chocolate, molasses, piloncillo (unrefined sugar) and milk make the spice and sweet notes dance on your tongue. It’s an experience and it won’t last in the cup very long…
So, if you want to wow your guests at your next brunch or dinner party , treat them to this cup of coffee.
Cinnamon Scented Coffee – Cafe de Olla
Makes: 8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
- ½ cup packed dark brown sugar
- 3 cinnamon sticks
- 4 cloves
- 1 TBSP molasses
- 5 heaping TBSP Spanish-style coffee or espresso
- 2 cups of milk
- ¼ cup chopped unsweetened chocolate
- Granulated and/or brown sugar for passing
- Bring 6 cups of water, the brown sugar, cinnamon sticks, and cloves to a boil in a large saucepan over medium high heat. Stir until the sugar is dissolved. Stir in the molasses and return to the boil, skimming any foam from the top.
- Remove the saucepan from the heat, stir in the coffee and let steep for 6 to 7 minutes. Strain and set aside.
- Heat the milk in a small saucepan until the sides begin to bubble. Discard the skin from the top of the milk and whisk in the chocolate until it is melted. Divide the milk among 8 warm coffee cups. Fill the remainder of the cup with hot black coffee. Pass brown and/or white sugar at the table for people to adjust the sweetness as they like.
***This recipe can be found in Daisy: Morning, Noon, and Night (Atria Books, a division of Simon & Schuster, Inc. ) which is available for purchase here.***
Disclosure: No monetary compensation was provided for this post. All opinions are my own.