Preparation Step 1 Bring piloncillo, canela, cardamom, allspice, peppercorns, salt, and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes. Add orange zest; let ...

1 quart water 4 to 5 ounces piloncillo, roughly chopped (or 1/2 to 1/3 cup packed brown sugar, plus 1 teaspoon molasses) 1 (2 inch) cinnamon stick A few anise seeds (optional) 2/3 cup Vienna-roast ...

1 tablespoon chocolate syrup Ice cubes 1 ounce coffee liqueur 1/2 cup cold café de olla 1 tablespoon heavy cream or half-and-half Cinnamon Directions: For café de olla In a medium saucepan ...

The café de olla at Café Oaxaca in Green Meadows, on the other hand, is much harsher and heavy on the cafeen. Made with rich Oaxacan coffee and cinnamon sticks, it has no piloncillo or sweet spices.

Café de Olla Syrup is a versatile, sweet concoction that brings the traditional Mexican flavors of cinnamon, piloncillo (or brown sugar), and optional spices like cloves, star anise, and orange ...

Her version is reworked for speed's sake. The syrup can be made a day ahead, cooled and refrigerated; reheat syrup and add freshly brewed coffee just before serving. Ingredients 2ounces piloncillo ...

Vodka Café de Olla is a traditional Mexican drink that mixes coffee, sweet piloncillo and cinnamon in one delicious cocktail. Learn how to make the classic drink right in your own kitchen!

Head to the Mexican grocery store, and get the hammer out, you're going to need it. Pick your pot and use it for nothing but coffee because that clay will eventually ooze out sweet, dark nectar of ...

With Cafe de Olla serving dinner (plus lunch on Tuesdays), it gives both businesses a chance to make the most of the space at 418 S. Washington in the heart of downtown Royal Oak.