Mexican coffee is a delicious alternative to hot chocolate, with zesty hints of cinnamon and the rich flavor of brown sugar. Feel free to add 1 tsp of grated orange peel, anise or cloves to the pot before straining, or top with whipped cream and chocolate shavings. For a truly green, high quality Mexican coffee, use organic, fair trade coffee, brown sugar, chocolate and cinnamon.
While a traditional cafe de olla relies on piloncillo (cane sugar cones) for its sweetness, the brown sugar in this recipe is a fine substitution. This recipe is simple enough to make every day, fancy enough to impress your friends, and will keep you from buying those expensive caffeinated drinks at your local coffee shop.
6 cups water
½ cup brown sugar
2 cinnamon sticks
1 square of dark chocolate
½ cup ground coffee (a dark roast is recommended)
In a large pot, boil the water on the stove. Add all ingredients except the coffee. Stir and simmer for several minutes. Add the ground coffee, stir and return to boil. Let sit for five minutes, then strain into mugs and serve. A french press is helpful, or you can use a by-the cup-strainer with mesh, or a compostable or cheese cloth filter.
Edited by Chris McGrath
About the Author
Nicole Breit is a T&G writer based in Vancouver, Canada, who dreams of a bartering network where people trade unfinished craft projects and finish them for each other. You can visit her web site is http://nicolebreit.com.
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