Currently laying in bed, typing this on my WordPress app, because the exhaustion is too real…
I made cafe de olla today! It was amazing. My roommate Kyle and my BFF Britt both approved! Holllaaaa.
I drank a lot of this in Mexico and got a bit hooked so I had to figure out how to make it myself… I compared a few different recipes and ended up with this:
FIRST, in four cups of water, dissolve a little less than 1/3 cup of this:
Bring that to a boil or at least cook it until all the sugar cane is melted in.
Take the pot off heat and then use 4 Tbs of pretty seriously ground coffee and throw it into your sugary water and cover the pot to let the coffee steep for 5 minutes. Side note: I think a darker roast is a better choice than a breakfast blend because the stronger, more intense flavor of a dark roast would balance with the sugar in the drink. But if you just want caffeine and sugar, then by all means use a lighter roast!
Next is the hardest part in my opinion. You have to strain out the coffee grounds.
I know the coffee looks dark and scary and bitter but it’s actually so smooth and just sweet enough that coffee afocionados and “coffee” (aka milk) drinkers alike will love it!
Not the most nutritious drink ever, but whatevs. It’s tasty and amazing and should be made and shared every once in a while!
Come on over for breakfast some morning and I’ll make us cafe de olla and chilaquiles.
Food is a part of my love language.