Intended for cooking beans and simmering stews, the Mexican earthenware pot known as an olla is said to distribute heat evenly and lend a unique earthy flavor to any preparation. Which, in this case, applies to coffee boiled with cinnamon and the raw sugar called piloncillo or panela. Notably, the drink does not contain milk.
Featured in “The “Women of the Corn” Share More than Maize at Yo’on Ixim” by Kate Hill.
- ⅔ cup tightly packed piloncillo, or dark-brown sugar
- ½ cup dark-roasted, medium-ground coffee
- 2 small sticks cinnamon, preferably Ceylon
In a small olla or medium pot over medium heat, add 8 cups cold water and the piloncillo, coffee, and cinnamon. Stir until the piloncillo has dissolved. Bring to a boil, then remove from heat and let steep for 5 minutes.
Continue to Next Story