Skip to content

Café de Olla with Cinnamon, Cloves, and Chocolate

December 15, 2014
tags:
El Libro Clásico de la Navidad en México (1998) by Sebastián Verti. UTSA Libraries Special Collections.

El Libro Clásico de la Navidad en México (1998) by Sebastián Verti. UTSA Libraries Special Collections.

Verti, Sebastián. El Libro Clásico de la Navidad en México (México, D.F. : Editorial Diana, 1998). [GT4987 .V47 1998]


Café de Olla, Receta Tradicional (108)

Tiempo de Preparación: 3 minutos / 3 minutes

Tiempo de Cocción: 20 minutos aproximadamente

Utensilios / Utensils: Olla Honda de barro, jarritos individuales

Ingredientes

  • 6 tazas de agua
  • 1 rajita de canela gruesa de 8 milímetros, aproximadamente
  • 6 a 8 rajas delgadas de canela de 4 milímetros, aproximadamente
  • 2 clavos de olor
  • 100 gramos de piloncillo
  • 50 gramos de chocolate de metate
  • 100 gramos de café molido

Elaboración / Preparation

  1. Ponga el agua a calendar en la olla; cuando empiece a hervir, añada la raja de canela gruesa, los clavos, el piloncillo y el chocolate; baje la flama; cuando vuelva a hervir, quite la espuma al chocolate.
  2. En el momento que vuelva a soltar el hervor, incorpore el café y apague. Déjelo cerca de la lumbre para mantenerlo caliente y para que se asiente el café, pues éste nunca debe hervir.
  3. Sirva usando un jarrito a modo de cucharón. Tome el café de la parte más superficial, evite agitar el sediment.
  4. En cada jarrito (servido solo hasta a la mitad) coloque una raja de canela delgada en lugar de cucharita.


Traditional Coffee Recipe (108)

Preparation Time: 3 minutes

Tiempo de Cocción / Cooking Time: About 20 minutes

Utensilios / Utensils: Clay pot and individual mugs

Ingredients

  • 6 cups of water
  • 1 cinnamon stick about 8 mm thick
  • 6-8 thin slices of cinnamon stick, about 4mm thick
  • 2 cloves
  • 100 grams piloncillo sugar (Mexican brown sugar sold in cones)
  • 50 grams of Mexican chocolate, often sold in tablets
  • 100 grams ground coffee

Preparation

  1. Bring water to a boil and then add the thick cinnamon stick, cloves, piloncillo sugar, and chocolate. Lower the heat. When it returns to a boil, skim off the foam from created by the chocolate.
  2. At the time that the liquid comes back to a boil, add the coffee and remove from heat. Leave near to the heat to keep warm as the coffee brews, but the liquid should not be boiling at this point.
  3. Serve by taking the coffee from the top, thus avoiding agitating the sediment at the bottom of the pot.
  4. In each mug (half-filled), place a thin cinnamon stick slice in place of a spoon.
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Culinary Curator

Being a Journal of Narratives and Discoveries

Feast of the Centuries

Cooking throughout the Ages

Cynthia D. Bertelsen's Gherkins & Tomatoes

A Writer's Musings on History and Culture

What's Cookin' @ Special Collections?!

Special Collections @ Virginia Tech Culinary History Blog!

%d bloggers like this: