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Photo by Mando Lopez
This recipe comes to us from Nicole Presley @presleyspantry, a Los Angeles-based Mexican-American baker and her vibrant cookbook ¡Viva Desserts! While it is traditional to use a clay pot (the olla part of cafe de olla!) to prepare this warming drink, you can use any pot you have on hand. You can serve it black or with milk or cream as you enjoy your typical coffee.
Nicole's whimsical take on classic Mexican pastries and treats sings from each colorful page. From rainbow sprinkle-studded conchas to cherry tres leches cake, every recipe feels equally appropriate for a party or a cozy family dinner at home. Either way, be sure to share these special treats with loved ones and watch the smile that sprawls across their faces!
Recipe Card
ingredients
- 4 ounces piloncillo
- 4 cups water
- 1 Mexican cinnamon stick
- 1 teaspoon Mexican vanilla extract
- 2 whole cloves
- 3 raw almonds
- 2 (3-inch) long pieces orange peel
- 6 tablespoons ground coffee
Method
Step 1
Add all ingredients except coffee grounds to a pot over medium heat. Mix until piloncillo dissolves and water comes to a boil, about 15 minutes.
Step 2
Slowly sprinkle coffee over boiling water and mix to combine. Remove from heat and allow coffee to steep for 7-10 minutes.
Step 3
Strain mixture through a fine mesh sieve lined with cheesecloth. Discard particles.
Step 4
Serve and enjoy.