Visit my website for the full recipe, photos, and other tips:
A key distinction of this recipe is the use of piloncillo — a cone of unrefined sugar commonly used in latin recipes. I found mine in the international section of my local grocery store. They’re quite inexpensive. Sure, you can just use brown sugar, but piloncillo has a distinct, rustic flavor–a bit like rum and molasses. It adds a certain warmth to the brew.
We’re taking this authentic recipe a step further by making it three ways:
• Traditional Black (spiced)
• With Chocolate
• Iced with Chocolate
You know that occurrence when you get a cup of tea or coffee that smells AMAZING but tastes like water? Well, this isn’t like that AT ALL. Cafe de Olla tastes even better than smells, which makes it worth the time.
Visit http://www.mokabees.com/?p=339 for the full recipe, and details related to:
• More traditional versions of this drink (particularly the pot used to brew it).
• Sugar and coffee alternatives.
• Using traditional Mexican drinking chocolate (and why it’s not in this recipe).
• All those spices, and why you might not need them.
• Serving tips.
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Please feel free to ask questions and share your own experiences.
Music: “Modern Jazz Samba” by Kevin MacLeod.
Available under the Creative Commons Attribution 3.0 Unported license: https://creativecommons.org/licenses/by/3.0/us/
*FTC* – This is not a sponsored video.