Happy Thursday folks! It’s just past mid-week and we’re staring Friday in the face. We’re almost there.
It’s been an interesting week over here. I haven’t had a roommate in literally years, but Crawley and I are settling in like peas and carrots. He’s a lap kitty, quite a change from Sneakers, who is the king of dirty looks. That is, unless he wants a good belly rub. Crawley, alternatively wants to be cradled like a baby most of the time and, since he’s too cute, I can’t help but oblige. Also, I’ve sadly established the rule in the house as “one must not disturb the comfortable cat,” which I’m sure will lead to sleepless nights as I work to contort my body around his. Still, I would’t want it another way.
I promise to do my best to keep cat stories and pictures to a minimum, but for all you pet parents out there, you know what I mean when I say it’ll be hard.
What’s not hard is today’s recipe. Coffee. Café de Olla. Mexican spiced coffee, a recipe borrowed almost unaltered (gasp!) from next month’s cookbook club selection, Eat Mexico.
It’s quite simple: coffee is brewed and boiled with brown sugar, cinnamon and cloves and served steaming hot in clay cups. I don’t have clay cups, but in all the other particulars, I did the job. I think this would be fantastical over ice during the summer, and since I lack the ovaries of steel necessary to drink any sort of coffee black (or black-ish), I had mine with some frothy milk.
In all the ways, this one is a winner, for breakfast, tea time or the post-dinner warm up (and…the perfect accompaniment to Saturday’s surprise).
The original recipe called for piloncillo rather than dark brown sugar. I had the latter, so skipped the former.
I didn’t have cheesecloth or a fine mesh strainer, so regular coffee filters did the trick. High tech equipment, as you can see.
- 4 TB dark brown sugar
- 3 cloves
- 1 cinnamon stick, about 3"
- 4 TB medium roast ground coffee
- 4 cups water
- Pour the water into a medium saucepan. Add the cinnamon stick, sugar and cloves. Cook until the sugar dissolves and bring to a boil. Add the coffee grounds and boil again. Reduce to simmer for 3 minutes.
- Turn off the heat, and let the coffee grounds settle, about 10 minutes. Drain using a cheesecloth, fine mesh strainer or coffee filters. Serve, authentically, in clay mugs.
Written with one hand, whilst distracting Crawley with the other.