Mexican Coffee Recipe
Mexican coffee is unique because the brewing process adds in unrefined sugar, cinnamon and fresh orange peel. These ingredients are not just sprinkled in after the coffee is prepared. This makes Mexican coffee both sweet and spicy. Try it for yourself.
Mexican Coffee Ingredients
10 coffee cups (60 ounces) strongly brewed Grumpy Goat Colombian Dark Roast
5 ounces piloncillo*
1 large cinnamon stick
½ orange peel sliced into strips (half of the peel of a medium to large orange)
*Piloncillo is commonplace in Mexico, but it’s not always easy to find in the United States. It’s unrefined sugar cane, often sold in small cones. You might find it at a Mexican grocery store or in the Latino section of a large supermarket. For the most authentic Café de Olla, use piloncillo. If you can’t find it, though, 1 cup of brown sugar will serve as a fine substitute.
6 Steps to Brew Mexican Coffee
1) Brew the Columbian dark roast coffee and then add to a medium saucepan.
2) Add the piloncillo or brown sugar and stir so it dissolves.
3) Add cinnamon stick and orange peel slices.
4) Set the heat to medium and simmer uncovered 15 minutes (if the coffee is boiling it is too hot).
5) Strain out the cinnamon stick and orange peel.
6) Serve and enjoy! Garnish with extra cinnamon sticks or orange peels for added flair.