Paul’s Café de Olla (Mexican Spiced Coffee)

UP TO ~8 SERVINGS |  PREP TIME: 10 MIN

Ingredients

  • 1/3 cup coffee beans*
  • ¼ cup Piloncillo (Mexican dark brown sugar)**
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground anise
  • ¼ tsp. cocoa powder (optional) ¼ tsp. ground cloves (optional)

Directions

  1. Using a coffee grinder, grind the coffee beans and piloncillo together. Remember, grind fine, medium, or coarse as required by the type of brewing method you will be using.
  2. After grinding, mix the contents of the grinder in a container with the remaining ingredients and mix thoroughly.
  3. Brew***

Notes

*I’m using 100% Arabica beans grown in the high mountains of Mexico. I buy them at Magnum Coffee Roastery in Spring Lake, MI.

** Piloncillo comes in a solid chunk (cone or disk shaped) and I use a chef’s knife to shave it off so I can measure it and also it will completely grind in the grinder. I buy it from a local Mexican grocery store in Westland. Brown sugar may be used in place of Piloncillo.

***When brewing I use approximately 2 tbsp. for each cup of coffee to be brewed and the cups I use are 10 oz. I use an AeroPress for brewing and the results have been great. If desired, vanilla may be added after brewing. When served it can be topped with whipped cream.

Notes, Comments, and Memories

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