Café de Olla (Mexican Spiced Coffee)

Method

1. 1
   • water 1 l
   • brown sugar 80 g
   • molasses 1 tbsp
   • cinnamon stick 2
   • star anise 1
   • orange zest 1 tsp
   • salt 1 pinch

   Build the spiced syrup — Put the water, brown sugar, molasses, cinnamon sticks, star anise, orange zest and salt into a clay olla or a heavy saucepan. Bring to the boil over medium heat, stirring until the sugar has completely dissolved — brown sugar with molasses stands in for the traditional cone of piloncillo.

2. 2
   • cinnamon stick 2
   • orange zest 1 tsp

   Draw out the cinnamon and orange — Turn the heat down and let it simmer gently for 5 minutes so the cinnamon and orange have time to give up their perfume and the liquid turns dark and faintly syrupy.

   ⏱5 min
3. 3

   Steep the coffee off the heat — Take the pot off the heat entirely, stir in the coarsely ground coffee, cover and leave to steep for 5 minutes. Coffee must never boil here: boiling scorches it and the whole pot turns harsh and bitter.

   ⏱5 min
4. 4

   Strain without pressing — Strain through a fine sieve lined with muslin into a warmed jug, letting it drip through on its own — pressing the grounds pushes bitterness and silt into the cup.

5. 5
   • brown sugar 80 g
   • cinnamon stick 2

   Sweeten to taste and serve — Serve piping hot in clay mugs, with a cinnamon stick in each if you like. Taste first and add a little more sugar: café de olla is meant to be frankly sweet. Keep it warm over the lowest heat, but never let it boil again.