Cafe de Olla

Name: Cafe de Olla
Ingredients: 6 to 7 ounces piloncillo (Mexican cones of raw sugar), or 1 cup packed dark brown sugar and 2 teaspoons molasses; 2 cinnamon sticks; 1/2 teaspoon anise seeds; 1 cup (3 ounces) Viennese-roast coffee, medium to coarse grind; 2 cups low-fat milk

5 ingredients

6 steps

Ingredients

6 to 7 ounces piloncillo (Mexican cones of raw sugar), or 1 cup packed dark brown sugar and 2 teaspoons molasses
2 cinnamon sticks
1/2 teaspoon anise seeds
1 cup (3 ounces) Viennese-roast coffee, medium to coarse grind
2 cups low-fat milk

Directions

1

In a nonreactive saucepan, combine 4 cups of water with the sugar, cinnamon, and anise seeds.
2

Bring slowly to a boil over medium heat, stirring to melt the sugar.
3

Stir in the coffee, remove from the heat, cover and allow to steep for 5 minutes.
4

In a small saucepan, heat the milk over medium-high heat and whisk until frothy.
5

Do not leave unattended.
6

Strain the coffee through a fine sieve into small cups and serve immediately, with the frothed milk on the side.