MEXICAN RECIPE

INGREDIENT CHECKLIST FOR CAFE A LA MEXICANA

  • 120 milliliters of freshly brewed hot coffee
  • 30 milliliters of coffee liqueur
  • 30 milliliters of tequila
  • 1 tablespoon Chantilly® type whipped cream (optional)
  • 1 pinch of ground cinnamon (optional)
  • 1 pinch of cocoa powder (optional)

How to prepare:

Pour the coffee into a cup. Add the coffee liqueur and tequila. Top with whipped cream and sprinkle with cinnamon and cocoa powder.

INGREDIENT CHECKLIST FOR CAFE DE OLLA

  • 1kg water (4 cups)
  • 85g Piloncillo/Panela
  • Half a stick of the Ceylon or Mexican Cinnamon

How to prepare:

Simmer until dissolved, then bring to a boil

Once water is boiling, kill the heat and add 65g of Coffee, ground to Medium coarse, or about 750 Microns.

Now stir, cover, and let steep for 5 minutes. Strain through to drink. This is where your grind size may vary, depending on the size of your filter. Tweak to your heart’s content! Some will add cloves or Anise to spice it up even further.