Cafe de olla translates to coffee from a pot. In this case, a clayware pot.
Slow Down And Enjoy
Sometimes we need to slow down and enjoy the simple things in life. Cafe de olla has it’s process like all traditional recipes. I do enjoy a quick cup of coffee when I am in a hurry, but some things are worth waiting the extra time.
I remember my first taste of coffee as a little girl visiting my abuelita in Monterrey. It was so special and it made me feel like such a grown up, lol! She didn’t prepare cafe de olla. What she did prepare was cafe con leche with a hint of canela(cinnamon). Ok, it was mostly fresh cow’s milk warmed with sugar and canela. Then she would mix in some nescafe and whisk it until it was frothy! It was perfect!
Do You Get Joy From Cooking?
I absolutely do get joy from the whole cooking process. You start from the ground up and end up with this flavorful, tasty, but not always beautiful recipe, lol! I am sure it has happened to you! When it’s not so perfect, it just motivates me to try harder the next time.
Lucky for most of us these days, we can order authentic Mexican ingredients online. I am blessed to have a few Mexican markets nearby now, but before it was slim pickings. I do cook a lot, as you can imagine with this busy blog. I keep a well stocked pantry when it comes to spices and dry goods. I keep basic produce and some meat in my freezer, always. I could cook several meals if I needed to without leaving the house, lol!
- 4 cups water
- Mexican piloncillo(cane sugar cone) to taste
- 3 inch cinnamon stick
- 1 whole clove optional
- 1/2 star anise optional
- 3 inch section fresh orange peel
- 1/4 cup ground coffee, not instant
- In a clayware pot, if possible, combine the water, piloncillo, cinnamon, clove, anise and orange peel. Heat to medium.
- When the liquid comes up to a light simmer, stir well to dissolve the piloncillo. Let it simmer for a few minutes.
- After a few minutes, add the ground coffee to the pot. Stir