Café de Olla

Spiced with cinnamon, brightened with orange and sweetened with dark brown sugar. This coffee is rich, bold and an utterly luscious way to warm up!

Cook Time 15

Course Drinks

Servings 4 servings

⅔ cup coarsely ground dark roast coffee
2 cinnamon sticks
6” to 8” strip of orange peel, about 1” wide
30 cubes brown sugar cubes, such as La Perruche, about 5-ounces or 1 cup dark brown sugar
4 cups water
Strips of orange peel for garnish

Combine the ground coffee with the cinnamon sticks, orange peel and the brown sugar cubes in a small saucepan.
Pour the water in over the coffee and heat over low until the sugar has dissolved, about 5 to 10 minutes, stirring occasionally.
Once the sugar has melted raise the heat to medium and bring the coffee to a low boil.
Remove the pan from the heat and cover tightly. Let the coffee steep for 5 minutes to allow the flavors to meld.
Pour the coffee through a fine mesh sieve into a heat resistant container.
Garnish with a strip of orange peel.
Serve hot or over ice.

We used La Perruche® dark brown sugar cubes, found in most food markets and online. Dark brown sugar can also be used.