Café de Olla
Recipe courtesy of Mary Sue Miliken and Susan Feniger, Border Grill, Los Angeles
Makes 6 servings
4 c. water
1/4 c. packed dark brown sugar or 4 ounces piloncillo (Mexican raw sugar cones)
2 cinnamon sticks
2 allspice berries
2 whole cloves
1 t. anise seeds
1 c. dark roast coffee beans, medium grind or 3/4 cup pre-ground beans
2 c. low-fat milk
In a saucepan, combine the water, sugar, cinnamon, allspice, cloves, and anise. Bring to a boil over medium heat, stirring to melt the sugar. Stir in the coffee grounds, remove from heat, cover, and steep for 5 minutes.
In a small saucepan, warm the milk over medium-high heat and carefully whisk until frothy. Strain the coffee through a fine sieve or a coffee filter into a pitcher. Serve the coffee in tall glasses with the frothed milk in a pitcher alongside. When adding the milk, about half coffee and half milk is the preferred ratio.