Mexican Spiced Coffee
Looking for a steamy, sweet and spicy pick-me-up on a winter afternoon? Trying to think beyond the hot chocolate? This rich mix of dark coffee, brown sugar and spice might fit the bill.
Traditional Mexican Spiced Coffee, known as Café de Olla, is often made in a tall clay pot with a Mexican brown sugar called piloncillo or panela. Our version substitutes dark brown sugar to mimic the caramely richness of the original with pantry staples. Of course, if you can get your hands on the piloncillo, even better!
Gather your ingredients
Makes two cups
2 cups of water
4 tbsp of dark brown sugar (to better mimic piloncillo, you can mix in a few drops of molasses)
1 cinnamon stick
1 whole clove
1/4 cup ground, dark roast coffee
Make the Mexican Spiced Coffee
In a medium pot, heat 2 cups of water with the brown sugar, cinnamon stick, and clove and bring to a simmer, but not a boil. Stir until the brown sugar is dissolved.
Simmer for 5 minutes and then remove from the heat and the coffee.
Allow the coffee to steep for another 5 minutes.
Strain through a CoffeeSock filter and pour into two cups.
Enjoy as is, or with a splash of milk, a dollop of cream, or even a shot of rum if it’s happy hour.