Those times are long gone but the memories are still there, especially on a cold day like this when a good cup of coffee from México with Cinnamon and Piloncillo will warm you up. I love making this coffee when we go camping.
3oz.Piloncillo/Panela or dark brown sugarabout ⅓ cup
½a stick of Mexican Cinnamon
4Tablespoonsof ground Coffeeit would be better if you could get a Dark Mexican Coffee.
In a Medium saucepan, place the water, cinnamon, and Piloncillo (or brown sugar). Turn heat and simmer until the piloncillo is dissolved. About7 minutes.
When the water starts boiling, add the coffee, turn the heat off and stir.
Cover the pot and let steep for 5 minutes. Pour through a strainer to serve.
If you would like to add some spirits, a Coffee Liqueur-like Kahlúa is a good choice.
*This is the most common version of Café de Olla, sometimes you will find it with the addition of cloves or anise seeds.* When buying piloncillo/Panela, make sure to look for the pure version, like in the picture above. There is a look-alike version in some stores that are just plain sugar in a cone shape lacking the flavor and nutrients of the real Piloncillo.* To easily cut the piloncillo, warm it up first. This will soften the piloncillo.* Mexican Coffee is easily available online nowadays, try to look for it. Mexican Coffee is considered as a Gourmet Coffee and is Natural Organic Fair Trade Harvested. The Mexico Coffee Industry is ranked number 6th overall out of the top 20 Coffee Producing countries.