Café de Olla (Mexican Coffee)

Café de Olla (Mexican Coffee) Café de Olla (Mexican Coffee) An Epicure twist on a traditional Mexican hot drink, "de olla" refers to the clay pot in which the hot chocolate is made.
An Epicure twist on a traditional Mexican hot drink, "de olla" refers to the clay pot in which the hot chocolate is made.
  • 15 min prep
  • 15 minutes
  • 90 calories
  • $0.75
  • Gluten Free
  • Dairy Free
  • Vegetarian

Ingredients


Makes: 6 C (1.5 L)
  • 1 C (250 ml) dark roast coffee grounds (coarsely ground)
  • 1 C (250) dark brown sugar, or to taste
  • 1/4 tsp (1,25 ml) Cinnamon (ground)
  • 5 cloves (whole)
  • Peel from 1/4 orange
  • 2 Tbsp (30 ml) dark Belgian chocolate
  • 6 C (1 1/2 L) boiling water

Preparation


 
  • Measure coffee grounds, sugar, Cinnamon, cloves, orange peel and dark Belgian chocolate into insulated French coffee press.
  • Pour in boiling water. Stir with a long-handled spoon.
  • Place cover on top of pot. Do not plunge.
  • Allow to steep for 5 minutes before gently and steadily depressing plunger. There will be slight resistance.
  • Pour into heated mugs and serve immediately.
Nutritional Serving Size
Calories 90
Fat 2 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 0 mg
Sodium 5 mg
Carbohydrates 18 g
Fibre 1 g
Sugar 14 g
Protein 1 g

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Cinnamon (ground)
$7.50