The kiddos are dressed, breakfast has been served, lunches have been packed, and they are off to summer camp. Now it’s time for me to start my day. After the kiddos are gone I make myself some coffee and two eggs over easy. I love this part of the day — a quiet morning alone.
I look forward to my morning routine. I sit at our kitchen table with my iPhone and my iPad and read my emails and plan my to-do list.
Normally, electronics are not allowed at the kitchen table, but when I’m alone I change the rules (shhh, don’t tell the kids).
I listen to the birds chirping outside, eat my breakfast, and drink my hot cup of coffee — it’s heavenly.
I wanted to share a video with you of my morning routine.
Sit back and join me as I make this morning a little fancier and make café de olla. Traditionally this recipe is made using a Mexican clay pot giving it a very unique flavor, but it isn’t necessary. I’m going to show you how to make this authentic coffee using a stockpot.
Café de Olla
- 6 cups water
- 6 to 8 ounces piloncillo (or substitute packed brown sugar)
- 2 cinnamon sticks
- 2 cloves
- 1 anise star
- 6 tablespoons freshly ground dark roasted coffee
- In a medium saucepan bring the water to a boil. Carefully add piloncillo, cinnamon sticks, cloves, and anise star.
- Stir with a wooden spoon until the piloncillo dissolves, about 5 minutes. Add the ground coffee and stir, lower the heat, cover, and let simmer for an additional 5 minutes.
- Strain the coffee through cheesecloth and enjoy.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Disclosure: Le Creuset sent me this cookware to review and keep. I was not compensated for this post. All opinions shared about this product are my own.