NOTICIAS

Café de Olla Recipe - NYT Cooking

Por un escritor de hombre misterioso

Made in batches and served hot, sweet and scented with cinnamon and other spices, Café de Olla is traditionally brewed in an olla de barro, a tall clay pot When making Café de Olla, choose quality, dark roast coffee and, if possible, grind it fresh Second, seek out piloncillo — unprocessed, unrefined cane sugar named after the shape of the mold that is traditionally used to make it — for a richer, deeper, more caramelized flavor
Made in batches and served hot, sweet and scented with cinnamon and other spices, Café de Olla is traditionally brewed in an olla de barro, a tall clay pot. When making Café de Olla, choose quality, dark roast coffee and, if possible, grind it fresh. Second, seek out piloncillo — unprocessed, unrefined cane sugar named after the shape of the mold that is traditionally used to make it — for a richer, deeper, more caramelized flavor. If you don’t have access to piloncillo, use dark brown sugar and add a half to a full teaspoon of molasses. Lastly, take care to never allow the liquid to come to a boil, which can burn the coffee and make the final drink acidic. Serve as is, or set a bottle of tequila, rum, whiskey, cognac or amaro on the table and let drinkers add their chosen spirit to taste. If you have extra Café de Olla, store it in a covered container in the refrigerator and reheat or serve iced.