Coffee is coffee. Wrong! This old school method is very different from that of the tried and true coffee maker. When drinking coffee is meant to be relished this is the way to do it. This is definitely not an I’m-late-and-running-out-the door kind of coffee. It is an I-have-nothing-but-time-on-my-hands-let-me-sieze-the-opportunity-to-slowly-enjoy-my-coffee coffee. The rich, sweet, spiced aroma leaps out of the mug and entices you to sit down. It grabs you by the hand and gently reminds you to savor the moment. Enjoy it. Café de olla is not just meant for breakfast either. It is the go to for after dinner coffee or when sitting around having a conversation (i.e. meant to be indulgent and indulged).
Since it is a sweet drink I think it should be accompanied by a bolillo, French roll, but most commonly it is served with some sort of pastry or sweet bread. Often times it is consumed black however if you need your coffee to be richer add a splash of milk or even evaporated milk to give it a some flair.
WHAT YOU NEED:
-3 cups of water;
– ¼ cup of ground coffee (preferably medium-coarse);
– ½-1 cinnamon stick;
-3 tablespoons of brown sugar.
WHAT YOU DO:
Toss in all ingredients into a saucepan and heat over medium to medium-high heat for about 5 minutes or until a brew begins to simmer.
Turn off and let sit for about 2 minutes. Deeply inhale to absorb the lovely aroma. Ahhh.
Using a fine mesh strainer, carefully strain the mixture into a mug and enjoy with a lightly buttered, freshly toasted bolillo (French roll) or, if you enjoy something sweeter, try a buñuelo.