CAFE DE OLLA

Made in batches and served hot, sweet and scented with cinnamon and other spices, Cafe de Olla is traditionally brewed in an olla de barro, a tall clay pot. When making Cafe de Olla, choose quality, dark roast coffee and, if possible, grind it fresh. Second, seek out piloncillo — unprocessed, unrefined cane sugar named after the shape of the mold that is traditionally used to make it — for a richer, deeper, more caramelized flavor. If you don’t have access to piloncillo, use dark brown sugar and add a half to a full teaspoon of molasses. Lastly, take care to never allow the liquid to come to a boil, which can burn the coffee and make the final drink acidic. Serve as is, or set a bottle of tequila, rum, whiskey, cognac or amaro on the table and let drinkers add their chosen spirit to taste. Store extra in a covered container in the refrigerator and reheat or serve iced.

Total time: 20 minutes Makes: 6 cups

4 ounces piloncillo (or use a scant ½ cup dark brown sugar plus ½ teaspoon molasses)

2 small cinnamon sticks, preferably Mexican cinnamon

2 whole cloves

1 star anise (optional)

½ cup freshly ground (medium-grind) dark roast coffee

2 (3-inch-long) orange peels (optional)

Spirit of your choice (rum, bourbon or rye whiskeys, cognac or amaro), optional

1. In a small olla de barro or medium pot, add piloncillo, 6 cups water, cinnamon sticks, cloves and star anise, if using. Set over medium heat and bring to a very low simmer, stirring frequently, until piloncillo is completely dissolved. Don’t let liquid come to a boil. Continue to cook over medium-low for 5 more minutes. Remove pot from heat and stir in coffee grounds and orange peels, if using. Cover and let sit for 6 to 8 minutes. Strain through a fine-mesh strainer or coffee filter into a large, heatproof carafe or pot.

2. Add 1to1 ½ ounces of the spirit of your choice, if using, to a 6-ounce heatproof mug or glass, and top with 4 to 5 ounces Cafe de Olla; serve hot.