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.
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 |
Cinnamon (ground)