December 13, 2013

Café de Olla

Recipe courtesy of Mary Sue Miliken and Susan Feniger, Border Grill, Los Angeles

Makes 6 servings

4 c. water

1/4 c. packed dark brown sugar or 4 ounces piloncillo (Mexican raw sugar cones)

2 cinnamon sticks

2 allspice berries

2 whole cloves

1 t. anise seeds

1 c. dark roast coffee beans, medium grind or 3/4 cup pre-ground beans

2 c. low-fat milk

In a saucepan, combine the water, sugar, cinnamon, allspice, cloves, and anise. Bring to a boil over medium heat, stirring to melt the sugar. Stir in the coffee grounds, remove from heat, cover, and steep for 5 minutes.

In a small saucepan, warm the milk over medium-high heat and carefully whisk until frothy. Strain the coffee through a fine sieve or a coffee filter into a pitcher. Serve the coffee in tall glasses with the frothed milk in a pitcher alongside. When adding the milk, about half coffee and half milk is the preferred ratio.

December 13, 2013