I have to tell you, the past few weeks have been a whirlwind of recipe testing, writing, and videos– and it’s been absolutely awesome. Although spending more time creating content for this little blog is an adjustment, we wouldn’t have it any other way. Seriously, a big thank you to all of you for giving us the opportunity to share our heart, soul, and recipes with you. To celebrate doing what we love, let us toast with a cup of coffee.
This isn’t any ordinary coffee recipe, though. This one’s close to our hearts. Cafe de olla is the Mexican coffee. Traditionally, it’s made in a clay pot or olla and is characterized by a blend of cinnamon and spices blended with coffee. The clay pot imparts a unique rainwater kind of flavor to the coffee that is earthy and divine.
When Tony and I first moved in together, we invested in quite a collection of ollas, one of which is dedicated to making coffee. We have enjoyed so many cups of cafe de olla together that the smell of cinnamon, to this day, reminds me of this coffee. But since it’s pumpkin season, I decided to make it a little different today.
Pumpkin is the perfect partner for the cinnamon, clove, piloncillo (kind of like Mexican brown sugar), and milk in the cafe de olla. It also adds body and fiber to the coffee, making it a richer drink that is great for breakfast– especially with a flaky concha or some empanadas. Aaaanddd here comes the drool. Excuse me while I grab by bib.
But in all seriousness, cafe de olla is pretty darn awesome. Here’s some insider info to help you have success when creating your drink:
Simmer those Spices – To give that addicting, spicy, aromatic quality to your coffee, make sure you simmer the spices. This will also give your piloncillo a chance to dissolve. Piloncillo comes in cone form, so unlike brown sugar, it will take some time to break down and while that’s happening, your spices will be creating flavor heaven.
Coffee No Like Boil – Before adding your coffee grounds, be sure that the water is not boiling. Adding coffee to water at this high temperature will bring out bitter flavors that will not work well with the earthy flavor of the pumpkin. So keep it cool, man.
That’s it! You’re well on your way to a killer cup of coffee with character and pizzazz. See you next time, y’all!
- 4 cups water
- 2 (2-inch) cinnamon sticks
- 4 whole cloves
- 4 ounces piloncillo (Mexican brown sugar) or brown sugar
- ¼ cup dark roast coffee grounds
- 2 cups milk
- ½ cup pumpkin puree
- ¼ teaspoon pumpkin spice
- Combine the water, cinnamon sticks, cloves, and piloncillo or brown sugar in a medium pot and place over high heat. Bring to a boil, then reduce to a simmer, cover, and cook for 5 minutes.
- Remove the cinnamon stick mixture from the heat, add the coffee grounds, and stir gently to combine. Cover and allow to steep for 5 minutes. Strain through a fine strainer back into a clean pot.
- Stir in the pumpkin puree and pumpkin spice. Place over medium heat and bring to a boil. Add milk to taste, then serve.