Recipe courtesy of Marcela Valladolid
Episode: Weekend Brunch
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Cafe Mexicano (Spiced
Total:
15 min
Prep:
5 min
Inactive:
5 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Inactive:
5 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2/3 cup ground dark roasted coffee, medium to coarse grind
  • 1 quart water
  • 1 cinnamon stick
  • One 3-inch piece orange peel
  • 5 ounces piloncillo* or 1 cup packed dark brown sugar

Directions

In a medium saucepan over medium heat, add the coffee grounds with 1 quart water, the sugar, cinnamon and orange peel. Stir to combine and bring to slow boil, stirring to dissolve sugar. Remove from the heat and let steep, covered for 5 minutes. Strain, through a fine mesh strainer, into cups and serve.  

Cook's Note

*Piloncillo is often used in Mexican cuisine to sweeten drinks or deserts. It is unrefined cane sugar, usually found in the shape of small cones.

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