Café de olla, the traditional Mexican coffee brewed in a clay pot, is made by adding coarsely ground coffee to water boiled with cinnamon, cloves and orange peel, then straining it twice. Getting the balance of spices and the clarity of the strained coffee right takes practice.
Bring the water to a boil with the cinnamon stick, cloves and orange peel.
Reduce the heat and let the spices infuse over low heat for 20 minutes, until their flavor has permeated the water.
Add the coarsely ground coffee and heat for another 5 minutes without letting it boil.
Remove from the heat and leave to stand for 10 minutes to let the coffee grounds settle.
Strain twice through a fine-mesh sieve to clarify the coffee.
Stir in the erythritol and serve hot.
Do not let the coffee boil after adding it: boiling makes it bitter and leaves more sediment.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
