Mexican Coffee: Cafe De Olla with Almond Milk Creamer
- 2/3 Cup Dark Roasted Coffee plus 1 tablespoon, medium to course grind
- 2 Whole Cloves
- 5 Oz Piloncillo or 1 cup dark brown sugar
- 1 Mexican Cinnamon Stick
- 5 Cup Filtered Water
- 1 1/2 Cup Unsweetened Almond Milk Creamer I used califia
In a medium saucepan combine all ingredients (except the almond milk creamer) over medium-high heat. Bring to boil and turn off, cover and let steep for 5-8 minutes. Strain coffee, I used a strainer and topped with cheesecloth to ensure you catch all the small coffee grounds.
Heat up almond milk in a small sauce-pan. I like to create somewhat of a foam by blending heated almond milk creamer in my Vitamix on high speed. (The blending is optional.)
Serve coffee and top with almond milk to taste. Enjoy!