Latin American, Mexican
iced-mexican-coffee

Photo by: Sara Remington
Comments: 0
 

Recipe

Cafe de olla is a sweet, heavily spiced brew, usually taken hot in the morning with sweet rolls and in the afternoon with crunchy cookies or a pastry. This refreshing dessert drink, served over ice, features cafe de olla’s welcome kick of caffeine.

Cafe de olla is also great as a float, topped with a scoop of vanilla ice cream. Piloncillo is raw cane sugar, molded and sold in cones. It has a mild molasses flavor; raw sugar or brown sugar may be substituted.

Yield : Makes 1 drink

Ingredients

  • 1 tablespoon chocolate syrup in a squeeze bottle
  • Ice cubes
  • 4 ounces cafe? de olla (recipe follows), chilled
  • 2 ounces liquor such as coffee liqueur, brandy, dark rum or almond-flavored liqueur
  • 1 tablespoon heavy cream, condensed milk, or whipped cream
  • Small pinch of ground cinnamon

Café de Olla (Makes 4 cups):

  • 5 cups water
  • 4 large cinnamon sticks
  • 6 whole cloves
  • 4 star anise
  • 1 cone piloncillo sugar (or ½ cup firmly packed brown sugar)
  • ¾ cup ground espresso coffee beans, regular or decaffeinated

Directions

For the Café de Olla:

Combine the water, spices, and sugar in a small saucepan. Bring slowly to a boil over medium heat, stirring occasionally to break up the sugar. Reduce the heat and simmer gently, without stirring, for 30 minutes. Remove from the heat, stir in the coffee, cover, and steep for 5 minutes. Line a sieve with a coffee filter and strain the coffee through it. Serve hot or, for iced coffee, store in the refrigerator, covered, for up to 1 week.

Chill a 12-ounce glass. Drizzle the inside of the glass with the chocolate syrup, then fill the glass with ice and pour in the liquor. Top up with chilled cafe? de olla. Drizzle the cream on top (or spoon on the whipped cream) and dust with cinnamon.


© 2010 Deborah Schneider
 

Nutritional Information

Nutrients per serving (% daily value)

361kcal (18%)
52mg (2%)
52g
0g
6g (10%)
0g
4g (19%)
2g
0g
20mg (7%)
48g
1g
160mg
291mg
61mcg RAE (2%)
0mg (1%)
22mg (2%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
spice Spice
by Ana Sortun
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-sweet-life The Sweet Life
by Kate Zuckerman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
lucid-food Lucid Food
by Louisa Shafia
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?