About this recipe
Ever heard of café de olla? This super cozy, traditional Mexican coffee is all about rich flavors and heartwarming vibes. Made with piloncillo (a kind of raw cane sugar) and cinnamon, it’s like a hug in a mug. But guess what? We’re spinning this classic into something even cooler – a homemade café de olla syrup!
Imagine having a little bottle of this magic in your kitchen. You can jazz up your morning coffee, drizzle it on pancakes, or your cocktails. It’s all the goodness of café de olla in a fun, new way.
And the best part? It’s super easy to make. So, grab your piloncillo, cinnamon sticks, orange peel, and the rest of the spices. We’re about to make some syrup that will knock your socks off!
Ingredients
- Piloncillo: Piloncillo is unrefined cane sugar, typical in Mexican cuisine. It’s known for its rich, molasses-like flavor, much deeper than regular white sugar. Shaped into small cones or blocks, piloncillo dissolves slowly, infusing a uniquely sweet and earthy taste into dishes.
- Cinnamon sticks
- Cloves
- Anis star
- Orange peel
How to make cafe de olla syrup?
Combine the piloncillo, orange peel, and spices in a medium saucepan with one cup of water. Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to help the piloncillo dissolve and to prevent the mixture from sticking to the pan.
Once the piloncillo is fully dissolved, reduce the heat to low. Let the mixture simmer gently for about 5 to 10 minutes. With a fork or slotted spoon, remove the spices and the orange peel, let the syrup cool to room temperature, and store. Transfer the cooled syrup to a clean jar or bottle. You can store it in the refrigerator for up to a month.
Taking a few extra minutes to let the syrup cool down before handling it can make all the difference. It’s a small step that can prevent burns and ensure a safe and enjoyable experience.
How to use Cafe de Olla syrup?
Morning Beverages. Spiced Coffee or Latte: Add a teaspoon to your regular coffee or latte for a sweet, cinnamon-spiced twist. Chai or Hot Tea: Stir it into chai or black tea for warmth and depth.
Cocktails and Mocktails: Old Fashioned or Margarita: Use this syrup instead of simple syrup to add a Mexican twist to these classic cocktails. Spiced Apple Cider: Mix it into hot apple cider for a cozy, autumnal drink. Mocktail Mule: Combine with ginger beer, lime juice, and a splash of club soda for a non-alcoholic treat.
Baking and Desserts. Cinnamon Rolls: Drizzle over homemade cinnamon rolls before or after baking for extra flavor. Fruit Compote: Simmer fruits like apples or pears with the syrup for a delicious topping on ice cream or yogurt. Pancakes and Waffles: Use as a substitute for maple syrup for a unique breakfast treat.
Savory Dishes. Glazes for Meats: Brush it on pork, chicken, or even salmon before grilling or roasting. Barbecue Sauce Base: Mix with tomato sauce, vinegar, and spices for a unique BBQ sauce. Roasted Vegetables: Drizzle over carrots, sweet potatoes, or squash before roasting for a caramelized finish.
Beverage Sweetener. Smoothies: Add a dash to your fruit or green smoothies. Iced Tea or Lemonade: Sweeten your cold drinks for a refreshing summer beverage.
DIY Gifts. Bottle it in decorative jars and pair it with a recipe card for a unique, homemade gift.
Cafe de Olla Syrup
Equipment
- 1 Saucepan
- 1 jar
Ingredients
- 1 cone piloncillo ( 8 oz.)
- 2 cinnamon sticks
- 1 anise star
- 5 cloves
- 1 orange peel
Instructions
- Combine the piloncillo, orange peel, and spices in a medium saucepan with one cup of water. Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to help the piloncillo dissolve and to prevent the mixture from sticking to the pan. Once the piloncillo is fully dissolved, reduce the heat to low. Let the mixture simmer gently for about 5 to 10 minutes. Remove the spices and the orange peel, let the syrup cool to room temperature, and store. Transfer the cooled syrup to a clean jar or bottle. You can store it in the refrigerator for up to a month.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
- Poached pears in red wine - December 4, 2024
- Pineapple ginger juice with apple - December 3, 2024
- Mazapán: The Iconic Mexican Candy - December 2, 2024