Saturday, November 21, 2009

Hot Pot of Coffee

Here's a little treat to test out in the kitchen - courtesy of one of my favorite chefs, Rick Bayless:


Cafe de Olla: Mexican pot-brewed coffee with raw sugar and spices

Makes about 1 quart, serving 4 to 5

  • 4 to 5 ounces piloncillo, roughly chopped or ½ to 2/3 cup packed dark brown sugar
  • 2 inches cinnamon stick, preferably Mexican cinnamon
  • A few anise seeds, optional
  • 2/3 cup (2 ounces) dark roast coffee, medium to coarsely ground
  1. In a stainless steel saucepan, combine 1 quart water, the sugar, cinnamon and anise seeds. Heat to a boil to melt the sugar. Stir in the coffee, remove from the heat and let steep for 5 minutes.
  2. Strain the mixture through a fine-mesh sieve into cups or mugs and serve immediately.
I wasn't sure what piloncillo was, so I googled it - turns out it's an unrefined sugar commonly used in Mexican cooking - it's been around for 500 years!

And since we're on the topic of beans, I thought it was only appropriate to show off my little niece (aka The Bean)...



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