Café de Olla

Cafe de Olla

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.  

Cafe de OllaCafe de Olla

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.

Cafe de OllaCafe de Olla

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).  

Recipe notes:

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.

Café de Olla
Serves 4
Spiced Mexican coffee
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Total Time
30 min
Total Time
30 min
  1. 4 TB dark brown sugar
  2. 3 cloves
  3. 1 cinnamon stick, about 3"
  4. 4 TB medium roast ground coffee
  5. 4 cups water
  1. 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.
  2. 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.
The Hungary Buddha Eats the World
Cafe de Olla

Written with one hand, whilst distracting Crawley with the other.


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