Café de Olla*
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.
*Recipe from el Restaurante’s archives/Winter 2012; courtesy of Mary Sue Miliken and Susan Feniger, Border Grill, Los Angeles
Spicy Dulce de Leche Whipped Cream
1 c. heavy whipping cream
1/3 c. brown sugar
¼ t. cinnamon
¼ t. cayenne
¼ t. red pepper flakes
2 T. semisweet chocolate chips, crushed
In a large bowl, beat heavy cream until soft peaks form. Slowly beat in the brown sugar until cream becomes light and fluffy (if you don’t have access to fresh, very soft brown sugar, just use regular white sugar to keep the cream from becoming grainy). Mix in the cinnamon and cayenne. Pipe on top of hot cocoa. Sprinkle with red pepper flakes and crushed chocolate to garnish.
—Source: Mexican Hot Chocolate with Dulce de Leche Spiced Cream