Meatless Mexican Home Cooking-- Sweetened Cinnamon Coffee

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* Exported from MasterCook *

 

Sweetened Cinnamon Coffee (Cafe De Olla)

 

Recipe By :Meatless Mexican Home Cooking, Nancy Zaslavsky

Serving Size : 6 Preparation Time :0:00

Categories : Meatless Mexican Home Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart water

1/2 cup coarsely ground dark roast coffee -- (not espresso) --

to 3/4 cup

4 ounces chopped piloncillo (panela)

OR 1/2 cup dark brown sugar

2 4 inch canela sticks

OR 1 cinnamon stick

 

In a nonreactive pot, bring the water to a boil. Add the coffee and, when the

water comes back to a boil (the coffee rises), remove from the heat immediately.

Add the piloncillo and canela. Stir to melt the sugar. Let the mixture brew

for 3 minutes.

 

Ladle the coffee into mugs through a fine-mesh strainer. Serve steaming hot.

 

 

 

 

S(ISBN):

" 0-312-15170-5 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: .

 

NOTES : Piloncillo/Panela -- Called panela in southern Mexico (panocha in

Sonora), unrefined sugar is pressed into cone or disk shapes and sold in every

market. To use, let it dissolve in water, or grate by hand or in a food

processor. Substitute dark brown sugar.

 

Canela -- (cinnamonum zyelanicum), true Ceylon cinnamon, or Mexican soft

cinnamon. Different from, and milder than, the harder stick variety sold in the

U.S.

Nutr. Assoc. : 0 0 0 0 0 0