Ingredients for Mexican Cafe De Olla Decaf
- 4 cups water
- Dark Brown Sugar
- Cinnamon Sticks
- Cornstarch
- Coffee Beans
- Anise Seed
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How to Make Mexican Cafe De Olla Decaf
- In a medium saucepan, combine 3 cups water, 1/2 cup piloncillo (or packed light brown sugar), and 2 cinnamon sticks (about 2 inches total). Stir well.
- Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
- Reduce heat to low and simmer gently for 20 minutes, stirring occasionally, allowing the mixture to reduce by about 1/4.
- In a small bowl, whisk together 1 tablespoon cornstarch and 1 cup cold water until smooth.
- After 20 minutes of simmering, add the cornstarch slurry to the saucepan.
- Continue to simmer for 5 more minutes, or until the mixture has slightly thickened.
- Remove from heat and stir in 1/4 cup of finely ground decaffeinated coffee.
- Cover the saucepan and let it steep for at least 5 minutes to allow the coffee to infuse.
- Strain the mixture through a fine-mesh sieve or cheesecloth-lined strainer into a pitcher.
- Pour into mugs and serve hot. Garnish with a few anise seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
106g
Fat
0g
Carbs
9g
