It was at an art museum in el centro de Guadalajara that I took my first sip of Sr. Elizondo’s Cafe de Olla. It was immediately after that, I ordered my own first Cafe de Olla. I was hooked.
In honor of Dia de Muerto (Nov 2nd), I’m switching out my normal morning tea to this delicious beverage. (It’s popular for Christmas Day too.) Cafe de Olla is a sweet coffee made with sugar cane, cinnamon stick, and sometimes with cloves and orange added. In my opinion, these last two ingredients make all the difference. This coffee is traditionally served in a clay cup.
My first couple of tries were okay, but now I’ve mastered the flavors that suit my taste for 1 cup.
- 1 heaping teaspoon of coffee
- 1 stevia
- 1 cinnamon stick
- 2 pinches of clove powder
- tsp size orange rind
- Put all the ingredients in the bottom of the French Press. Add hot water. Let cook for 5-8 minutes.
Below is an ‘official’ recipe too.
6 tablespoons of ground coffee
2 sticks cinnamon
1 piece of orange peel with the white interior removed
1 cone of piloncillo or substitute with 200 grams of brown sugar
Milk or cream to taste (optional)
1 cooking spoon
1 strainer for grounds
- Place 1 1/2 liters of water, the cinnamon sticks, cloves, piloncillo and orange peel into the saucepan
- Boil water over high heat
- When the water boils reduce heat to low and stir regularly until the brown sugar has dissolved
- Add the ground coffee into the pot and bring the water to boil again
- When the water boils reduce heat to low and let coffee seep for 5 minutes, stirring occasionally
- Strain and serve coffee hot
And for later in the evening to celebrate and/or remember those that have lived and passed, something a bit stronger perhaps…
Tequilla seems the obivious choice, but I’m not a big fan. I’m not much of a cocktail drinker at all these days; however, Smirnoff Spicy Tamarind is tasty. Also, the bottle art is perfect for those of you having parties. Sr. Elizondo and I simply take this in a shot glass and sip on it. No mixer is necessary.